Ingredients
15 minutes preparation time (+ optional marinating time) + 30 minutes cooking time 
4-6 Chicken
- 6 chicken thighs, cut into roughly 2-inch-sized pieces
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, crushed or freshly grated
- 1 teaspoon dried oregano
- 1 teaspoon smokey paprika
- Zest of 1 lemon
- Generous pinch of salt
Risoni/orzo bake
- 50g butter
- 1 red onion, finely diced
- 2 cloves garlic, crushed or freshly grated
- 1 1/2 cups dry orzo/rizoni
- 2 cups chicken broth/stock
- 200-250g cherry tomatoes (2 punnets)
- 2 large handfuls fresh baby spinach
- 2 large handfuls fresh basil leaves
- Small handful of freshly grated Parmigiano Reggiano or grana padano
- Sea salt to taste
- Freshly cracked black pepper to taste
Method
- Mix the chicken, olive oil, garlic, oregano, smokey paprika, lemon zest, and salt together in a bowl until the chicken is well coated.
- If you're short on time skip the following step and cook the chicken right away.
- If you're preparing this in advance allow the chicken to marinate in the fridge overnight. I will often prepare the chicken in the morning and allow to marinate in the fridge throughout the day. The chicken can be left for up to 2 days marinating in the fridge.
- Preheat your oven to 180°C/350°F.
- Place a large ovenproof saucepan or cast iron pan onto medium to high heat.
- Sear the chicken until golden brown on both sides, remove from the pan, and set aside in a bowl (the chicken doesn't need to be cooked through at this stage as it will continue to cook in the oven).
- Turn down the heat to medium and to the pot add half of the butter along with the onion, then sauté for a minute or two, until the onion is soft.
- Add the garlic and stir to combine.
- Next, add the orzo and fry off for a minute or two in the butter, onions, and garlic.
- Now add back in the browned chicken along with any juices, the cherry tomatoes, and stir to combine.
- Next, add the stock along with the baby spinach and basil.
- Stir to combine and until the spinach has wilted slightly.
- Add the remaining butter and freshly grated parmesan, then stir through until the butter has melted.
- Spread the mixture out evenly and place into the oven (without a lid) for 20 minutes at 180°C/350°F.
- Remove from the oven and allow to sit for 5 minutes before serving.
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