Lemony chicken with orzo salad

Recipe from: 03 August 2011

Ingredients 14
Servings 4
Time 5 mins


  • 8
    free range chicken thighs
  • 1
    lemon's zest
  • 1/2
    lemon juice
  • 1/2
    olive oil
  • 1
  • black pepper to taste
  • Orzo salad
  • 300
    orzo/ pasta rice
  • 3
    large courgettes, roughly chopped
  • 2
    rounds of feta, crumbled
  • 1/2
    fresh mint, finely chopped
  • 2
    fresh basil, shredded
  • 2
    olive oil
  • salt and pepper to taste


40 mins
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.


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