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Ingredients

  • 1 red onion, cut into wedges
  • 12 whole chicken thighs
  • 1 lemon, cut into 6 wedges
  • 200ml white wine or chicken stock
  • 300g orzo
  • a small bunch flat-leaf parsley, chopped
  • 24 nocellara olives, pitted and quartered

Method

  • 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.

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