Lemon chicken with orzo
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 1 red onioncut into wedges
- 12 whole chicken thighs
- 1 lemoncut into 6 wedges
- 200ml white wine or chicken stock
- 300g orzo
- a small bunch flat-leaf parsleychopped
- 24 nocellara olivespitted and quartered
Nutrition: per serving
- kcal434low
- fat22.3g
- saturates6g
- carbs17.4g
- sugars3g
- fibre3.3g
- protein33.9g
- salt0.7g
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.
