1kg of chicken thighs skin on
300g cherry tomatoes
480g jar of roasted red peppers, chopped
500g Creme fraiche
4 tsps Cornish Sea Salt Smoky Paprika blend
100g Frozen peas
Big handful of rocket leaves
The perfect mid-week meal, with plenty of leftovers for lunch the next day. This one dish chicken and orzo tray bake seasoned with our Smoky Paprika Sea Salt will definitely become a weekly staple.
Preheat fan oven to 200c
Get a large deep roasting tray enough to fit all your chicken in.
Layer the base of the tray with orzo and mix in the chopped roasted red peppers. Top with the chicken thighs and squeeze in the cherry tomatoes all around. Season generously with the Cornish Sea Salt Smoky Paprika blend. Add some water to the tray so it doesn’t quite completely cover the orzo, just under.
Pop in the oven for 40-50 minutes until the skin is getting crispy and the orzo and chicken is cooked through. If the water is drying out too much and the orzo is getting crispy top up with some more water.
Take out the oven and throw in the frozen peas which will cook in the residual heat, squeeze over the lemon juice, mix through some rocket and dot the creme fraiche around (if using), top with some extra Smoky Paprika Sea Salt and serve.