Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Chicken tray bake with lemon, olives and orzo
- Preparation and cooking time
- Total time
- Easy
- Serves 6
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.
