Yoghurt-Baked Chicken Thighs with Orzo, Oregano & Feta

Heat the oven to 200°C. Season the chicken with salt and pepper, then set aside.

Combine the yoghurt, oregano and ground spices in a large bowl. Finely grate the garlic into the bowl, plus the zest of half the lemon. Mix well, then tip in the chicken and a splash of olive oil. Mix again, then set aside to marinate for as long or as little as you like.

Slice the onions and peppers and halve the tomatoes (or keep whole if small), then toss with 2 tbsp olive oil and lay in a shallow casserole dish. Place the marinated chicken on top. Slice the part-zested lemon in half, then add that to the dish, too.

Bake in the oven for 35-40 mins until the chicken is beginning to colour and is cooked through, and the vegetables are softened.

Meanwhile, cook the orzo al dente following pack instructions, then drain and toss with a splash of olive oil.

Once the chicken is cooked, remove from the heat and allow to rest for 5 mins. Serve whole or, if you prefer, pull the chicken off the bone and roughly chop, discarding the skin, if you like.

Stir the chicken and vegetables through the orzo, squeezing over the juice from the roasted lemon halves. Crumble the feta on top and sprinkle with roughly chopped oregano to serve.