Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 190C/fan 170C/gas 5.
Put the red onion in the bottom of a roasting tin. Season, then sit the chicken thighs on top.
Squeeze over the lemon wedges and then tuck them in around the chicken. Pour around the wine or stock.
Season the chicken skin then put in the oven and roast for 45-55 minutes, until really crisp and deep golden.
Meanwhile, cook the orzo in boiling salted water until tender, then drain.
Take the tin out of the oven, remove the chicken and keep warm under foil.
Tip the orzo into the tin and stir into the onions and juices.
Add in the parsley and olives and stir again.
Serve the chicken tray bake with the orzo.