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I usually throw together this fuss-free chicken and orzo tray bake whenever I want something comforting for everyone without a pile of dirty dishes. Everything just goes on one big baking tray and you get cozy food in no time, plus it fills you up.
Ingredients
- Hot broth: about 350 ml keeps everything juicy as it bakes—homemade chicken stock is best if you have it
- Frozen peas: grab a handful—these stay sweet and green after baking
- Garlic: use fresh cloves if you can, gives the dish a stronger flavor punch
- Onion: pick ones that hold up in the oven for more depth
- Red or yellow bell peppers: pop in for color and a sweet crunch—choose firm, shiny ones
- Orzo pasta: about 250g, they soak up all the oven flavors
- Chicken thighs: around a kilo, really tender and juicy once baked—try to use ones that are roughly the same size so they cook evenly
Easy Step-by-Step
- Finish up with peas:
- When everything’s almost done, sprinkle the peas over the top. Put it back in for another five minutes so they stay vibrant and crisp.
- Keep baking:
- Lower your oven to 200C, then slide the tray back in. Bake for another 25 minutes, giving it a gentle stir once or twice, so the orzo cooks evenly and nothing gets stuck on the sides.
- Add the orzo:
- Carefully pull the tray out and scatter the uncooked orzo around the meat and veggies. Pour the hot broth all over, then give it a quick mix so the orzo gets spread out nicely.
- First bake:
- Layer the chicken thighs, chunky onions, smashed garlic, and peppers all over the tray. Season it your way and drizzle on a good amount of olive oil. Stick it in the oven and roast for twenty minutes until the chicken turns golden and the veg softens up.
- Get set up:
- Crank your oven to 210C top and bottom. Grab a big, deep baking tray—make sure it’s roomy so everything can sit in a single layer for top flavor.
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Good to know
Packed with protein thanks to chicken and peas
Super easy to prep and tastes even better the next day
You can tweak the mix however you want—and it’s great for kids
If my kids want to help, they usually get to pour and stir in the broth. That’s our feel-good kitchen moment, especially when it’s raining outside.
How to store your chicken orzo tray
Let leftovers cool, then seal them in a container and stash in the fridge. It’ll be good for about 2–3 days. For reheating, I like to splash in a bit of broth and pop it back in the oven for ten minutes, or warm it gently in the microwave.
Handy swaps and tips
No orzo in your kitchen? Tiny soup pasta or rice both work fine too. You can switch up the chicken for turkey pieces (I like them unbreaded). For an extra kick, sprinkle on smoked paprika or fresh herbs right at the end.
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Serving ideas
I bring the tray straight to the table and let everyone dig in. Add a crisp green salad or some crunchy bread if you want. Lemon juice or a little crumbled feta on top is delicious too.
Where it comes from and family memories
Tray bakes like these are a Mediterranean staple. Makes me remember us improvising a similar dish over the campfire while camping. So this one’s not just a treat for your taste buds, but for your heart too.
Recipe FAQs
- → How do I keep chicken extra juicy?
Browning the thighs at high heat first helps keep in the juices. Baking them with veggies and broth makes the meat come out soft and tender.
- → Can I swap out orzo for something else?
Yep, tiny pasta shapes or even rice work too. Just watch the cooking time since it can shift a bit, depending on what you use.
- → What other veggies could I use?
Besides peppers and peas, try zucchini, mushrooms, or eggplant. Just make sure the veggies aren’t too watery.
- → Is it possible to get this dish ready ahead of time?
Totally. Prep everything in advance, then just pop it into the oven later. It reheats really well, too.
- → What goes well on the side with chicken-orzo pan?
A dollop of plain yogurt, fresh chopped herbs, or a light green salad make great sides.