Chicken Tray Bake Recipe With Lemon, Olives and Orzo

Chicken tray bake with lemon, olives and orzo

  • serves 6
  • Easy

This chicken tray bake with lemon, olives and orzo is a great midweek meal for all the family. It's super simple, and low in calories



  • 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


  • 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.

Nutritional Information

  • Kcals 434
  • Fat 22.3g
  • Saturates 6g
  • Carbs 17.4g
  • Sugars 3g
  • Fibre 3.3g
  • Protein 33.9g
  • Salt 0.7g