Ready in 4 steps! Crispy chicken pieces roasted with onion and lemon, on a bed of zesty orzo, served with a fresh Greek salad of tomato, cucumber and feta. A simple yet satisfying dinner!
Chicken Traybake with Orzo
Chicken Traybake with Orzo
with fresh parsley & lemon
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Chicken
- Chicken Stock
- Cucumber
- Danish-style Feta
- Free-range Chicken Pieces
- Fresh Parsley
- Lemon
- Lemons
- NOMU Roast Rub
- Orzo
- Pitted Green Olives
- Plum Tomato
- Plum Tomatoes
- Red Onion
- Red Onions
- Red Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
LET’S GET GOING!
Boil a full kettle. Preheat the oven to 200°C. On a deep roasting tray, spread out the onion wedges, lemon slices, and the chicken pieces (skin-side up). Coat in oil, the rub and some seasoning, and roast in the hot oven for 30-35 minutes until the chicken is cooked through and crispy.
BUBBLE, BUBBLE...
Fill a pot for the orzo with 200ml of boiling water and stir in the stock. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain if necessary, and toss through some oil and some lemon zest.
ALL TOGETHER NOW
In a salad bowl, toss together the cucumber chunks, the tomato chunks, the drained feta, a drizzle of olive oil, the red wine vinegar and some seasoning.
DINNER IS SERVED
Make a bed of zesty orzo. Top with the chicken pieces, onion wedges and lemon slices. Sprinkle over the halved olives and chopped parsley. Side with the fresh Greek salad. As simple as that!
Red Onion - 1
Lemon - 1
Free-range Chicken Pieces - 2
NOMU Roast Rub - 10ml
Chicken Stock - 5ml
Orzo - 75ml
Cucumber - 50g
Plum Tomato - 1
Danish-style Feta - 40g
Red Wine Vinegar - 35ml
Pitted Green Olives - 25g
Fresh Parsley - 3g
LET’S GET GOING!
Boil a full kettle. Preheat the oven to 200°C. On a deep roasting tray, spread out the onion wedges, lemon slices, and the chicken pieces (skin-side up). Coat in oil, the rub and some seasoning, and roast in the hot oven for 30-35 minutes until the chicken is cooked through and crispy.
BUBBLE, BUBBLE...
Fill a pot for the orzo with 400ml of boiling water and stir in the stock. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain if necessary, and toss through some oil and some lemon zest.
ALL TOGETHER NOW
In a salad bowl, toss together the cucumber chunks, the tomato chunks, the drained feta, a drizzle of olive oil, the red wine vinegar and some seasoning.
DINNER IS SERVED
Make a bed of zesty orzo. Top with the chicken pieces, onion wedges and lemon slices. Sprinkle over the halved olives and chopped parsley. Side with the fresh Greek salad. As simple as that!
Red Onion - 1
Lemon - 1
Free-range Chicken Pieces - 4
NOMU Roast Rub - 20ml
Chicken Stock - 10ml
Orzo - 150ml
Cucumber - 100g
Plum Tomatoes - 2
Danish-style Feta - 80g
Red Wine Vinegar - 65ml
Pitted Green Olives - 50g
Fresh Parsley - 5g
LET’S GET GOING!
Boil a full kettle. Preheat the oven to 200°C. On a deep roasting tray, spread out the onion wedges, lemon slices, and the chicken pieces (skin-side up). Coat in oil, the rub and some seasoning, and roast in the hot oven for 35-40 minutes until the chicken is cooked through and crispy.
BUBBLE, BUBBLE...
Fill a pot for the orzo with 600ml of boiling water and stir in the stock. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain if necessary, and toss through some oil and some lemon zest.
ALL TOGETHER NOW
In a salad bowl, toss together the cucumber chunks, the tomato chunks, the drained feta, a drizzle of olive oil, the red wine vinegar and some seasoning.
DINNER IS SERVED
Make a bed of zesty orzo. Top with the chicken pieces, onion wedges and lemon slices. Sprinkle over the halved olives and chopped parsley. Side with the fresh Greek salad. As simple as that!
Red Onions - 2
Lemons - 2
Free-range Chicken Pieces - 6
NOMU Roast Rub - 30ml
Chicken Stock - 15ml
Orzo - 225ml
Cucumber - 150g
Plum Tomatoes - 3
Danish-style Feta - 120g
Red Wine Vinegar - 100ml
Pitted Green Olives - 75g
Fresh Parsley - 8g
LET’S GET GOING!
Boil a full kettle. Preheat the oven to 200°C. On a deep roasting tray, spread out the onion wedges, lemon slices, and the chicken pieces (skin-side up). Coat in oil, the rub and some seasoning, and roast in the hot oven for 35-40 minutes until the chicken is cooked through and crispy.
BUBBLE, BUBBLE...
Fill a pot for the orzo with 800ml of boiling water and stir in the stock. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain if necessary, and toss through some oil and some lemon zest.
ALL TOGETHER NOW
In a salad bowl, toss together the cucumber chunks, the tomato chunks, the drained feta, a drizzle of olive oil, the red wine vinegar and some seasoning.
DINNER IS SERVED
Make a bed of zesty orzo. Top with the chicken pieces, onion wedges and lemon slices. Sprinkle over the halved olives and chopped parsley. Side with the fresh Greek salad. As simple as that!
Red Onions - 2
Lemons - 2
Free-range Chicken Pieces - 8
NOMU Roast Rub - 40ml
Chicken Stock - 20ml
Orzo - 300ml
Cucumber - 200g
Plum Tomatoes - 4
Danish-style Feta - 160g
Red Wine Vinegar - 125ml
Pitted Green Olives - 100g
Fresh Parsley - 10g
Woolies Products in this dish
