Yield: 4-6
Ingredients
3 onions, thinly sliced
½ sweetheart cabbage, shredded
2 tbsp olive oil, plus extra for drizzling
1 cup orzo
6 skin-on chicken thighs
Zest of 1 lemon, juice of ½ lemon
1½ cups cooled chicken stock
1 lemon, sliced
4 cloves garlic, finely chopped
A few sprigs of fresh thyme
Handful of fresh flat-leaf parsley, chopped (plus extra for serving)
Seasoning Mix
2 tbsp all-purpose seasoning
1 tbsp sea salt
2 tbsp sweet smoked paprika
1 tbsp dried oregano
1 tbsp garlic & onion herb powder
1 tbsp cracked black pepper
Directions
- Preheat the oven to 200°C fan (220°C conventional).
- Prepare the base: In a large roasting tray, toss the sliced onions and shredded cabbage with 2 tbsp olive oil. Spread evenly across the tray.
- Add the orzo: Sprinkle the orzo over the vegetable base.
- Season the chicken: Place the chicken thighs on top of the orzo and vegetables. Drizzle with a little olive oil, then sprinkle over the seasoning mix, chopped garlic, thyme sprigs, and parsley. Massage everything together with your hands to coat evenly.
- Add the lemon & stock: Grate the lemon zest over the chicken, squeeze over the juice of half a lemon, and tuck the lemon slices around the chicken. Pour the chicken stock around the chicken, making sure the orzo is submerged.
- Bake covered: Cover the tray tightly with foil and bake for 1 hour.
- Final bake: Remove the foil, scatter over more fresh parsley, and return to the oven for another 20 minutes until the chicken skin is crispy and golden.
- Serve: Spoon onto plates, making sure to scoop up the orzo and caramelized onions. Enjoy!
Inspired by
