Greek Chicken and Orzo One-Pan Traybake
A hands-off Mediterranean traybake where the orzo cooks directly in the dish, soaking up lemon, oregano, and chicken stock. Juicy thighs, olives, and feta finish it off in one pan with minimal washing up.
Method
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Preheat the oven to 400F (200C).
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In a large roasting dish, toss the chicken thighs with 1 tbsp olive oil, the lemon zest, half the oregano, half the garlic, salt, and pepper. Push them to one side of the dish.
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Roast the chicken alone for 15 minutes to get a head start on colour.
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Meanwhile, in a bowl combine the dried orzo, hot stock, remaining olive oil, remaining garlic and oregano, and a good pinch of salt.
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Remove the dish from the oven. Pour the orzo mixture into the empty side and around the chicken. Scatter over the cherry tomatoes, red onion wedges, and kalamata olives.
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Return to the oven and bake for 18 to 20 minutes, until the orzo is tender and has absorbed most of the liquid and the chicken is cooked through.
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Stir the baby spinach through the hot orzo until wilted. Scatter over the feta and a squeeze of fresh lemon juice. Rest for 5 minutes before serving.
Nutrition Information
| Calories | 635kcal |
| Total Fat | 29g |
| Total Carbohydrates | 50g |
| Protein | 45g |
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Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but may cook faster and be less juicy. Adjust the cooking time accordingly to avoid drying out.
What can I substitute if I don't have kalamata olives?
You can substitute kalamata olives with black olives or green olives, though the flavor will be milder and less tangy.
Can this dish be made gluten-free?
Yes, substitute orzo with a gluten-free pasta or rice to make the dish gluten-free while keeping the same cooking method.
How can I make this recipe vegan?
Replace chicken thighs with marinated tofu or chickpeas, omit the feta or use a vegan cheese alternative, and use vegetable stock instead of chicken stock.
Can I prepare this ahead and reheat it?
Yes, you can prepare it ahead and reheat in the oven covered with foil. The orzo may absorb more liquid, so add a splash of stock or water when reheating.
What if the orzo is not fully cooked after baking?
If the orzo is undercooked, add a little more hot stock or water, cover with foil, and bake for an additional 5–10 minutes until tender.
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