Chicken Tray Bake Recipe With Lemon, Olives and Orzo

Chicken tray bake with lemon, olives and orzo

Name: Chicken tray bake with lemon, olives and orzo
Total time: 1 h 15 min
Yield: serves 6
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

1 hour 15 minutes
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

September 14, 2017 at 11:15 am

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

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.