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Ingredients
- red onion 1, cut into wedges
- whole chicken thighs 12
- lemon 1, cut into 6 wedges
- white wine or chicken stock 200ml
- orzo 300g
- flat-leaf parsley a small bunch, chopped
- nocellara olives 24, pitted and quartered
Method
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Step 1
Heat the oven to 190C/fan 170C/gas 5.
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Step 2
Put the red onion in the bottom of a roasting tin. Season, then sit the chicken thighs on top.
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Step 3
Squeeze over the lemon wedges and then tuck them in around the chicken. Pour around the wine or stock.
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Step 4
Season the chicken skin then put in the oven and roast for 45-55 minutes, until really crisp and deep golden.
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Step 5
Meanwhile, cook the orzo in boiling salted water until tender, then drain.
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Step 6
Take the tin out of the oven, remove the chicken and keep warm under foil.
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Step 7
Tip the orzo into the tin and stir into the onions and juices.
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Step 8
Add in the parsley and olives and stir again.
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Step 9
Serve the chicken tray bake with the orzo.
Nutritional Information
- Kcals 434
- Fat 22.3g
- Saturates 6g
- Carbs 17.4g
- Sugars 3g
- Fibre 3.3g
- Protein 33.9g
- Salt 0.7g