Mediterranean Chicken with Orzo

Preheat the oven to 200C. Mix the chopped vegetables with a splash of olive oil and some seasoning on a baking tray, then roast for 10 mins. Add the chicken thighs and toss together to coat, then roast for 20 mins more or until the chicken is cooked through.
Meanwhile, cook the orzo according to packet instructions. Chop the capers, and crush the basil and pecorino in a pestle and mortar with a pinch of salt until a rough paste is formed. Gradually add the lemon juice and oil, stir in the capers, and season with salt and pepper. Drain the orzo, tip into a bowl, then shred the chicken meat and toss through the orzo with the vegetables and basil dressing. Serve immediately.

35 mins

2 serving

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