Chicken tray bake with Lemon, Olives and Orzo

This chicken tray bake with lemon, olives and orzo is a great midweek meal for all the family. It's super simple.

Ingredients
1 Red onion, cut into wedges
12 whole chicken thighs
1 lemon, cut into 6 wedges
200ml white wine or chicken stock
300g Orzo 
Small bunch flat-leaf parsley, chopped
24 Telegraph Hill Traditional Olives, pitted and quartered

Method

1.  Heat the oven to 190C/fan 170C/gas 5.
2. Put the red onion in the bottom of a roasting tin. Season, then sit the chicken thighs on top.
3. Squeeze over the lemon wedges and then tuck them in around the chicken. Pour around the wine or stock.
4. Season the chicken skin then put in the oven and roast for 45-55 minutes, until really crisp and deep golden.
5. Meanwhile, cook the orzo in boiling salted water until tender, then drain.
6. Take the tin out of the oven, remove the chicken and keep warm under foil.
7. Tip the orzo into the tin and stir into the onions and juices.
8. Add in the parsley and olives and stir again.
9. Serve the chicken tray bake with the orzo.

Serves 6