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
- Gordel olives 24, pitted and quartered
Heat the oven to 190C/fan 170C/gas 5.
Put the red onion in the bottom of a roasting tin. Season, then sit the chicken thighs on top.
Squeeze over the lemon wedges and then tuck them in around the chicken. Pour around the wine or stock.
Season the chicken skin then put in the oven and roast for 45-55 minutes, until really crisp and deep golden.
Meanwhile, cook the orzo in boiling salted water until tender, then drain.
Take the tin out of the oven, remove the chicken and keep warm under foil.
Tip the orzo into the tin and stir into the onions and juices.
Add in the parsley and olives and stir again.
Serve the chicken tray bake with the orzo.