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Serves
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Ingredients
For the Chicken Thighs
  • 4 Chicken Thighs, bone in
  • 1 tsp Salt
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Ground Corinader
  • 2 tsps Garlic Powder
  • Juice of half a lemon
  • 2 tbsps Olive Oil
For the Roasted Veg Orzo
  • 2 Peppers, any colour, chopped into rough chunks
  • 6 Garlic Cloves, skin on crushed slightly
  • 1 Courgette, cut into 3cm chunks
  • 200 g Cherry Tomatoes, left whole
  • 1 tsp Salt
  • Extra Virgin Olive Oil, for drizzling
  • 1 White Onion, finely diced
  • 1 Garlic clove, peeled and thinly sliced
  • 1 tbsp Capers
  • Handful of Black Olives
  • 1 tbsp Tomato Paste
  • 1 tsp Dried Chilli Flakes
  • Pecorino Cheese, for grating
  • 350 g Orzo Pasta
  • Parsley, roughly chopped for garnish
Chicken Thighs & Roasted Veg Orzo Chicken Thighs & Roasted Veg Orzo

Chicken Thighs & Roasted Veg Orzo

The ultimate comfort food with sweet roasted veggies and tender chicken thighs. Real Mediterranean vibes!

Prep 10 minutes
Total 1 hour
  1. Pre heat the oven to 180℃
  2. With a sharp knife, make 3 slashes in the skin of each chicken thigh and place in a baking tray. Add all of of the seasoning and spices for the chicken and rub well, ensuring the chicken is completely coated and the marinade has been thoroughly massaged into those score marks. Place in the oven for 40mins.
  3. Place the chopped peppers, courgette, cherry tomatoes and bashed garlic onto another baking tray and season with 1 tsp of salt and 3 tbsps of Extra Virgin Olive Oil. Toss to coat all the veggies and pop in the oven 10mins after the chicken. You want to roast these for 30mins.
  4. Set a large saucepan of salted water on to boil.
  5. Set a separate wide frying pan or saucepan on a medium heat with 2 tbsps of olive oil, when hot add in the diced onion and fry for 3mins until softened. Add in the sliced garlic clove and chilli flakes, cook for a further 3mins.
  6. At this stage add in the tomato paste and cook out for 4mins.
  7. The water for the pasta should now be boiling so add in the orzo pasta and cook until al dente. Drain and retain a mugful of the starchy water. Set aside.
  8. Once the veggies are roasted, take out of the oven and transfer into the pan with the onions, chilli garlic and tomato paste. Stir well to combine and break down some of the cherry tomatoes with the back of your spoon - this will help create a lovely rich sauce. Season with some salt and pepper at this stage if you feel you need to. Turn the heat down to low and add in the capers and olives, stirring again to combine. Let blip away for a few mins with the lid off.
  9. Check the chicken at this point; they should be totally cooked but you want to crisp the skin up so switch the oven to grill at 180℃ and place the chicken in the middle tray of the oven - not too close to the heat! You want them to crisp up slowly so they don’t catch. Grill for 6mins or until the skin is to your liking then take out and set aside to rest.
  10. Add the cooked orzo into the veggie mix, along with a few splashes of the pasta water to help loosen the sauce. Grate in 50 g of the pecorino cheese and add 1 tbsp of Extra Virgin Olive Oil, tossing well to ensure all of the pasta is coated in that lovely sauce and begins to emulsify and thicken.
  11. Spoon the pasta into shallow bowls and place a couple of chicken thighs on top. Finish with a garnish of fresh parsley, a grating of pecorino and a final drizzle of Extra Virgin Olive. Get stuck in and enjoy!
Chicken Thighs & Roasted Veg Orzo Chicken Thighs & Roasted Veg Orzo

Chicken Thighs & Roasted Veg Orzo

The ultimate comfort food with sweet roasted veggies and tender chicken thighs. Real Mediterranean vibes!

favorite
print
like
Prep 10 minutes
Total 1 hour
Serves
US | Metric
Ingredients
For the Chicken Thighs
  • 4 Chicken Thighs, bone in
  • 1 tsp Salt
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Ground Corinader
  • 2 tsps Garlic Powder
  • Juice of half a lemon
  • 2 tbsps Olive Oil
For the Roasted Veg Orzo
  • 2 Peppers, any colour, chopped into rough chunks
  • 6 Garlic Cloves, skin on crushed slightly
  • 1 Courgette, cut into 3cm chunks
  • 200 g Cherry Tomatoes, left whole
  • 1 tsp Salt
  • Extra Virgin Olive Oil, for drizzling
  • 1 White Onion, finely diced
  • 1 Garlic clove, peeled and thinly sliced
  • 1 tbsp Capers
  • Handful of Black Olives
  • 1 tbsp Tomato Paste
  • 1 tsp Dried Chilli Flakes
  • Pecorino Cheese, for grating
  • 350 g Orzo Pasta
  • Parsley, roughly chopped for garnish

  1. Pre heat the oven to 180℃
  2. With a sharp knife, make 3 slashes in the skin of each chicken thigh and place in a baking tray. Add all of of the seasoning and spices for the chicken and rub well, ensuring the chicken is completely coated and the marinade has been thoroughly massaged into those score marks. Place in the oven for 40mins.
  3. Place the chopped peppers, courgette, cherry tomatoes and bashed garlic onto another baking tray and season with 1 tsp of salt and 3 tbsps of Extra Virgin Olive Oil. Toss to coat all the veggies and pop in the oven 10mins after the chicken. You want to roast these for 30mins.
  4. Set a large saucepan of salted water on to boil.
  5. Set a separate wide frying pan or saucepan on a medium heat with 2 tbsps of olive oil, when hot add in the diced onion and fry for 3mins until softened. Add in the sliced garlic clove and chilli flakes, cook for a further 3mins.
  6. At this stage add in the tomato paste and cook out for 4mins.
  7. The water for the pasta should now be boiling so add in the orzo pasta and cook until al dente. Drain and retain a mugful of the starchy water. Set aside.
  8. Once the veggies are roasted, take out of the oven and transfer into the pan with the onions, chilli garlic and tomato paste. Stir well to combine and break down some of the cherry tomatoes with the back of your spoon - this will help create a lovely rich sauce. Season with some salt and pepper at this stage if you feel you need to. Turn the heat down to low and add in the capers and olives, stirring again to combine. Let blip away for a few mins with the lid off.
  9. Check the chicken at this point; they should be totally cooked but you want to crisp the skin up so switch the oven to grill at 180℃ and place the chicken in the middle tray of the oven - not too close to the heat! You want them to crisp up slowly so they don’t catch. Grill for 6mins or until the skin is to your liking then take out and set aside to rest.
  10. Add the cooked orzo into the veggie mix, along with a few splashes of the pasta water to help loosen the sauce. Grate in 50 g of the pecorino cheese and add 1 tbsp of Extra Virgin Olive Oil, tossing well to ensure all of the pasta is coated in that lovely sauce and begins to emulsify and thicken.
  11. Spoon the pasta into shallow bowls and place a couple of chicken thighs on top. Finish with a garnish of fresh parsley, a grating of pecorino and a final drizzle of Extra Virgin Olive. Get stuck in and enjoy!