Lemon chicken with orzo
This chicken tray bake with lemon, olives and orzo is a great midweek meal for all the family. It's super simple, full of flavour and low in calories
- Total:
- Serves: 6 persons
Ingredients
- 1red onion, cut into wedges
- 12whole chicken thighs
- 1lemon, cut into 6 wedges
- 200ml white wine or chicken stock
- 300g orzo
- a small bunch flat-leaf parsley, chopped
- 24nocellara olives, pitted and quartered
Instructions
Step 1
Heat the oven to 190C/fan 170C/gas 5.Step 2
Put the red onion in the bottom of a roasting tin. Season, then sit the chicken thighs on top.Step 3
Squeeze over the lemon wedges and then tuck them in around the chicken. Pour around the wine or stock.Step 4
Season the chicken skin then put in the oven and roast for 45-55 minutes, until really crisp and deep golden.Step 5
Meanwhile, cook the orzo in boiling salted water until tender, then drain.Step 6
Take the tin out of the oven, remove the chicken and keep warm under foil.Step 7
Tip the orzo into the tin and stir into the onions and juices.Step 8
Add in the parsley and olives and stir again.Step 9
Serve the chicken tray bake with the orzo.