This simple one pot chicken & orzo bake is a delicious mid week meal with minimal fuss. Suitable for the whole family, even littles who are weaning. Packed with flavour and as many veggies as you like, it’s a versatile dish that’s delicious.
Finding a simple meal that the entire family enjoys seems to be getting harder at the moment, everyone has their opinion on what’s being served. Anyone else struggling with this too?
I didn’t measure the ingredients as I just throw this together, so the below are guesstimations. I don’t think you can mess this up though, use your judgement – you just need to ensure you have one pot, chicken & orzo!
Recipe
YOU’LL NEED:
Chicken pieces to feed family – I used a combination of thighs and drumsticks
Orzo to feed family – around 75g per adult, less per child
Veggies of choice – I used Asparagus (washed and broken into pieces) and mushrooms washed and roughly chopped.
1tbsp of each – dried oregano, basil, parsley & mixed herbs
3 cloves of garlic – peeled, left whole and flattened with knife
1 tbsp of oil – I used olive
1 veggie stock cube – dissolved in 500ml of water.
Small amount of salt & pepper – optional
Baking Dish – I used a glass one
Foil
Spoon
Plate
METHOD:
Preheat oven to 180c (fan)
Add chicken pieces to baking dish, drizzle in oil and sprinkle on herbs. Mix with a spoon so chicken is covered.
Place the garlic around the chicken. Bake for 20mins.
Remove chicken and place on a plate.
Add Orzo, veggies and stock to dish. Mix well, make sure everything is covered in the stock, add more water if needed.
Place chicken on top, cover in foil and cook for another 20-30mins (until chicken and orzo are cooked through). Check throughout cooking to ensure it doesn’t dry out, add more water if needed.
Eat. Enjoy.
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