Greek-Style Chicken & Orzo Traybake

Ingredients

• 6 bone-in chicken thighs
• 2 tbsp olive oil
• 1 tsp dried oregano
• 2 cloves garlic, crushed
• 250g orzo pasta
• 1 x 400g tin chopped tomatoes
• 500ml chicken stock
• 50g black olives
• 50g feta cheese, crumbled
• Salt and pepper, to taste

Method

1. Preheat the oven to 200°C (180°C fan)/Gas Mark 6.
2. Toss the chicken thighs with half the olive oil, oregano, and garlic. Place skin-side up in a large baking dish and roast for 20 minutes.
3. Meanwhile, mix the orzo, chopped tomatoes, and stock in a bowl.
4. Remove the dish, push the chicken to one side, and pour the orzo mixture around it. Scatter over the olives.
5. Return to the oven and bake for a further 20-25 minutes, until the orzo has absorbed the liquid and the chicken is cooked through.
6. Scatter over the feta and season with salt and pepper before serving.