Ingredients

Chicken & Base

• 1kg skin-on chicken thighs

• 800ml chicken stock

• 1 courgette, diced

• ½ yellow pepper, diced

• 1 large onion, diced

• 1 tbsp garlic, minced

• 1 tbsp mixed herbs

• 300g dry orzo

Marinade

• 1 tbsp garlic, minced

• 1 tbsp olive oil

• 1 tbsp mixed herbs

• Juice and zest of 1 lemon

Garnish (Optional)

• 1–2 tbsp crumbled feta

• ½ lemon, sliced

• Handful fresh parsley

Instructions

1. Marinate the chicken
Add the chicken to a bowl with garlic, olive oil, mixed herbs, lemon juice and zest. Mix well and marinate for at least 30 minutes (longer if you can).

2. Cook the chicken
Add the chicken to a pan and cook on medium heat for 10-15 minutes until the skin is crispy and the chicken is cooked through. Remove and set aside.

3. Cook the vegetables
In the same pan, add onion and garlic and sauté until softened. Add courgette, pepper and mixed herbs with a splash of water. Cook for 5 minutes.

4. Cook the orzo
Add the dry orzo to the pan, then gradually add the chicken stock ladle by ladle.

5. Bring it together
Once the stock covers the orzo, return the chicken to the pan. Reduce heat and cook for 8–10 minutes until the orzo is tender and has absorbed the liquid.

6. Garnish and serve
Top with crumbled feta, fresh parsley and lemon slices before serving.