Tomato, Shallot & Olive Chicken with Orzo & Feta

Ingredients

1. 1

   Heat the oven to 180C.

2. 2

   Zest the lemon into a bowl and add the chilli flakes, oregano, a big pinch of salt, black pepper and a generous drizzle of olive oil. Rub it all over the chicken thighs and leave to marinate while you prepare the rest.

3. 3

   Halve the cherry tomatoes, peel and halve the shallots, and put both in a roasting tray with the olives. Season, drizzle with olive oil and toss. Sit the chicken thighs on top, skin-side up and clear of the juices so the skin can crisp. Roast for 35 to 40 minutes, until the chicken is golden and cooked through and the tomatoes have collapsed.

4. 4

   Meanwhile cook the orzo following the packet, drain, and season with olive oil, salt and pepper.

5. 5

   Thinly slice the red onion, squeeze over the juice of half the lemon and add a pinch of salt. Leave for 5 minutes to lightly pickle, then stir through the chopped parsley.

6. 6

   Lift out the chicken and shallots, then stir the roasted tomatoes, olives and every drop of the pan juices through the orzo.

7. 7

   Divide the orzo between bowls and top with the chicken, shallots, pickled onion and crumbled feta.