Mediterranean baked chicken with orzo

9 INGREDIENTS • 4 STEPS • 45MIN

Mediterranean baked chicken with orzo

Recipe

4.5

4 ratings
Packed with sunshine flavours of sage, olives and slow-roasted tomatoes, this one-pot chicken feast is sure to become a family favourite.
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Packed with sunshine flavours of sage, olives and slow-roasted tomatoes, this one-pot chicken feast is sure to become a family favourite.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

45MIN

Total time

Ingredients

Servings
4
1 pack
(600 g)
M&S Oakham Gold chicken thigh
1
red onion, finely sliced
2 cloves
M&S Remarksable Value garlic, crushed
300 g
M&S risoni orzo pasta
300 ml
chicken stock
mixed with 300ml water
12 g
fresh sage, leaves picked
half finely chopped and half left whole
100 g
M&S pitted black hojiblanca olives
1 pot
(130 g)
M&S marinated slow-roasted tomato, drained, halved
to taste
M&S mixed leaf salad
to serve

Nutrition per serving

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Calories
490kcal
Fat
14.6 g
Saturates
3.5 g
Sugars
8.5 g
Salt
977.4 mg
Love This Recipe?
Add to plan
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Mediterranean baked chicken with orzo
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan. Place a large, heavy-based, ovenproof and flameproof casserole dish over a medium-high heat and add a drizzle of olive oil. Season the chicken (1 pack), then fry skin-side-down, without moving, until golden and crisp. Flip over and seal the bottoms for a minute, then remove and set aside on a plate.
step 2
Turn the heat down to medium, then add the onion (1) and fry for 8-10 minutes, until softened. Add the garlic (2 cloves) and fry for 2 minutes, then add the orzo (300 g) and cook, stirring, for 2 minutes.
step 3
Pour in the chicken stock (300 ml), then add the whole sage leaves (6 g), olives (100 g) and tomatoes (1 pot) and bring to a gentle simmer. Nestle in the chicken thighs and transfer to the oven, uncovered. Bake for 30-35 minutes, topping up with more water if it’s getting too dry, until the liquid has evaporated and the orzo is tender.
step 4
Drizzle with extra virgin olive oil, scatter with the chopped sage (6 g) and serve with a green salad (to taste).
step 4 Drizzle with extra virgin olive oil, scatter with the chopped sage (6 g) and serve with a green salad (to taste).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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