Lemony chicken, cherry tomato and orzo bake
By not-recognized
Published on 30 December 2022
This one-tray wonder is packed with veg, making a great, healthy midweek meal that saves on the washing upTime and servings
1 hr 5 minsTotal time
4Servings
1 hr 5 minsCooking time
Ingredients
- 1 lemon, sliced
- 1 medium chicken
- 1 tbsp of olive oil
- 1 tbsp of dried mixed herbs
- 2 courgettes, grated
- 250 g of orzo
- 1 chicken stock cube, dissolved in 500ml boiling water
- 100 g of baby spinach
- 1 handful of grana padano, grated
- 300 g of cherry tomatoes
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Lay the sliced lemon in the bottom of a large roasting tin or baking dish. Place the chicken on top and then drizzle on the olive oil before rubbing over the mixed herbs with plenty of salt and pepper. Roast the chicken in the oven for 40 mins.Step 2
Remove the tray from the oven and add the grated courgette. Stir around to mix in with the cooking juices. Then add the orzo and cherry tomatoes and mix well. Add the chicken stock and make sure everything is well combined. Return to the oven for another 15 mins.Step 3
The chicken should be done by now, check and lift out onto a plate to rest. Add the spinach to the roasting tin, stirring well. Season to taste. Return to the oven for a final 5 mins for the spinach to wilt.Step 4
Remove the lemon slices before serving the orzo with the roast chicken. Finish with a grating of grana padano, if you’re using it. If there are any leftovers, they make for a very tasty lunchbox the next day