A banging, high-protein feast that’s pure Mediterranean sunshine - sweet cherry tomatoes, olives and crispy herby chicken.
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Serves
2
Lemon
Chilli Flakes
Dried Oregano
Bone-In Skin-On Chicken Thigh
Cherry Tomatoes
Shallot
Pitted Green Olive
Orzo
Red Onion
Fresh Parsley
Feta
Olive Oil
Salt
Black Pepper
Serves
2
Lemon
Chilli Flakes
Dried Oregano
Bone-In Skin-On Chicken Thigh
Cherry Tomatoes
Shallot
Pitted Green Olive
Orzo
Red Onion
Fresh Parsley
Feta
Olive Oil
Salt
Black Pepper
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Step 1.
Heat the oven to 180°C.
Step 2.
Zest the lemon into a bowl. Add the chilli flakes, oregano, a big pinch of salt, some black pepper and a generous drizzle of olive oil. Rub all over the chicken thighs and set aside to marinate while you prep the rest.
Step 3.
Halve the cherry tomatoes, peel and halve the shallots, then chuck both into a roasting tray with the olives. Season, drizzle with olive oil and toss to coat.
Nestle the chicken thighs skin-side up on top of the veg. Roast for 35–40 mins until the chicken is golden and cooked through, and the tomatoes are soft and jammy.
Step 4.
Meanwhile, cook the orzo following pack instructions. Drain, season with olive oil, salt and pepper, and set aside.
Step 5.
Thinly slice the red onion. Squeeze over the juice of half the lemon and a pinch of salt. Leave to lightly pickle for 5 mins, then stir through the chopped parsley.
Step 6.
Remove the chicken and shallots from the tray and stir the roasted tomatoes, olives and all those lovely juices through the orzo.
Step 7.
Divide the orzo between bowls, top with the chicken, shallots, pickled onions and crumbled feta. Enjoy!
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