Chicken Tray Bake with Lemon, Olives and Orzo

Chicken Tray Bake with Lemon, Olives and Orzo

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

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
  • Gordel 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.