Put 16 whole chicken thighs in a large roasting tin. Scatter over 6 whole cloves of garlic. Squeeze over lemon wedges then tuck in around the chicken.
Season well then roast in a 200c/fan 180c/gas 6 oven for 45-50 minutes until the skin is crisp and golden and the chicken cooked through.
Cook 500g orzo pasta following pack instructions. Drain. Take the chicken out of the tin, squeeze the garlic pulp into the juices and mix. Tip the orzo into the tin with a small bunch each of chopped parsley and tarragon and mix well.
Serve the orzo and chicken on a large platter.