Name: Lemony chicken with orzo salad
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 8 chicken thighs; 1 lemon zest only; 1/2 cup lemon juice; 1/2 cup fresh chillies 573; 1 tsp salt; freshly ground black pepper to taste; 300 g pasta orzo; 3 courgettes chopped; 2 feta cheese crumbled; 1/2 cup fresh mint finely chopped; 2 Tbs fresh basil shredded; 2 Tbs fresh chillies 573; salt and freshly ground black pepper to taste

Recipe Disclaimer

Tap for method

Ingredients (13)

8	chicken — thighs
1	lemon — zest only
1/2 cup	lemon juice
1/2 cup	fresh chillies — 573
1 tsp	salt
	freshly ground black pepper — to taste

Orzo salad

300 g	pasta — orzo
3	courgettes — chopped
2	feta cheese — crumbled
1/2 cup	fresh mint — finely chopped
2 Tbs	fresh basil — shredded
2 Tbs	fresh chillies — 573
	salt and freshly ground black pepper — to taste

Tap for ingredients

Method:

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.
To visit Simply Delicious’ blog, click here.