Chicken traybake with lemon,olives and orzo

• porcje: SERVES 6
• czas aktywny: 1 hr 15 mins

Składniki

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

nocerella olives 24, pitted and quartered

Wskazówki

Heat the oven to 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 with the orzo.