Preheat the oven to 200°C.
Place the chicken on a greased roasting tray.
Drizzle over the olive oil and lemon juice and season to taste with salt and pepper.
Place in the oven for 20-25 minutes until the chicken is cooked through and the skin is crisp and golden.
Meanwhile, cook the orzo in salted water for 7 minutes until al dente. Drain and set aside.
Fry the courgettes in 1 tbsp olive oil until just cooked (you want them to still be slightly firm).
Add the courgettes, crumbled feta and mint to the orzo and toss to combine. If it’s a bit dry, add a 1 tbsp olive oil and season to taste.
Serve the chicken thighs on the orzo salad with a lemon wedge.
Reprinted with permission of Simply Delicious.
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