Chicken, lemon and orzo bake

Name: Chicken, lemon and orzo bake
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 8 chicken thighs, skinless, boneless; 2 tbsp olive oil; 250g orzo; 1 onion, diced; 3 garlic cloves, crushed; 400g cherry tomatoes, halved; 700ml chicken stock, hot; 2 lemons, one zested and juiced, one sliced; 2 tsp dried oregano

Chicken and orzo baked together in one dish with lemon, tomatoes and oregano. The pasta cooks in the juices.

Time1 hr 5
LevelEasy
Costabout £2.99 a head
Oven190°C (170°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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8chicken thighsskinless, boneless
2 tbspolive oil
250 gorzo
1oniondiced
3garlic clovescrushed
400 gcherry tomatoeshalved
700 mlchicken stockhot
2lemonsone zested and juiced, one sliced
2 tspdried oregano

Method

1
Heat the oven to 190°C (170°C fan). Season the chicken and brown it in 1 tablespoon oil in a frying pan for 3 minutes each side.
6 min
2
Tip the orzo, onion, garlic, tomatoes, oregano, lemon zest and juice and the remaining oil into a deep baking dish. Pour over the hot stock and stir.
3
Nestle the chicken on top and add the lemon slices.
4
Cover tightly with foil. Bake for 30 minutes.
30 min
5
Remove the foil and bake for 15 minutes more until the orzo is tender and the chicken is golden.
15 min
6
Rest for 5 minutes, then serve from the dish.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.