Chicken and Orzo Bake with Spinach and Lemon
Ingredients
Serves 4- 8bone-in skin-on chicken thighs
- 2 tbspolive oil
- 2 tspdried oregano
- 1onion, finely chopped
- 4garlic cloves, sliced
- 300gorzo
- 250gcherry tomatoes, halved
- 750mlhot chicken stock
- 1lemon, zest and juice
- 200gspinach
- 15gdill, chopped
- 100gfeta, crumbled
- fine salt
- black pepper
- 1cucumber, sliced
- 1 tbspextra virgin olive oil
Method
- Heat the oven to 200C fan. Pat the chicken dry, rub with 1 tablespoon of the olive oil, the oregano, a teaspoon of salt and plenty of pepper. Roast skin-side up on a tray for 20 minutes to get the skin going.
- Meanwhile heat the other tablespoon of oil in a wide ovenproof dish or pan over a medium heat. Cook the onion for 6 minutes until soft, then the garlic for a minute. Stir in the orzo and tomatoes, pour in the hot stock and lemon juice, and season with half a teaspoon of salt.
- Sit the part-cooked chicken on top of the orzo skin-side up, pouring over any juices from its tray. Bake uncovered for 25 minutes until the orzo has drunk the stock and is tender, and the chicken skin is crisp and the juices run clear at the bone.
- Lift the chicken off for a moment. Fold the spinach, lemon zest and dill through the hot orzo until the spinach wilts, then return the chicken and crumble the feta over.
- Serve from the dish with sliced cucumber dressed in extra virgin olive oil and a pinch of salt.
Per serving
- kcal
- 774
- protein
- 60.9g
- fibre
- 7.3g
- carbs
- 72.8g
- fat
- 26.7g
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