This Mary Berry inspired chicken and orzo is a comforting, one-pan supper with golden chicken on top of tender, glossy orzo that drinks up every bit of the lemony, herby stock. It tastes fresh and savoury at the same time, with soft tomatoes, a little Parmesan richness, and just enough thyme to make it feel special. It is straightforward for confident beginners, and the oven does most of the work once everything is in the pan. Total time is about 1 hour, including a short rest before serving.
Ingredients
For the chicken
- 6 bone-in, skin-on chicken thighs (about 1.1kg)
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 2 tbsp olive oil
For the orzo
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 300g orzo
- 150ml dry white wine (optional)
- 750ml hot chicken stock
- 1 lemon, zest and juice
- 250g cherry tomatoes, halved
To finish
- 150g frozen peas
- 60g baby spinach
- 40g Parmesan, finely grated, plus extra to serve
- 2 tbsp chopped fresh parsley
- Extra lemon wedges, to serve
How to Make Mary Berry Chicken and Orzo Recipe
Oven preparation
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the dish cooks evenly and the chicken skin colours nicely.
- Choose your pan: Use a large ovenproof sauté pan (30cm is ideal) or a deep roasting tin. A wider pan helps the orzo cook evenly and stops it clumping.
Mixing and building the base
- Season the chicken: Pat the chicken thighs dry with kitchen paper, then season all over with the salt, pepper, and smoked paprika.
- Brown for flavour: Heat the olive oil in your pan over a medium-high heat. Add the chicken skin-side down and cook for 6 to 8 minutes until the skin is deeply golden. Turn and cook for 1 minute more, then lift onto a plate.
- Soften the onion: Lower the heat to medium. Add the chopped onion and cook for about 5 minutes, stirring, until it softens. Scrape up the golden bits from the bottom as you go.
- Add garlic and thyme: Stir in the garlic and thyme and cook for 30 seconds, just until fragrant.
- Coat the orzo: Tip in the orzo and stir for 1 minute so it gets lightly coated in the oil and onion mixture. This helps the pasta cook more evenly.
- Add the liquids: Pour in the wine (if using) and let it bubble for 1 minute. Add the hot stock, then stir in the lemon zest and juice.
- Add tomatoes: Stir through the halved cherry tomatoes. They will soften in the oven and sweeten the sauce.
Baking
- Nestle and bake: Sit the chicken thighs back on top of the orzo, skin-side up. Bake for 30 to 35 minutes, until the orzo is tender and the chicken is cooked through (75°C at the thickest part if you use a thermometer).
- Add peas at the end: Stir the peas through for the last 5 minutes of baking so they stay bright and sweet.
Cooling (resting)
- Rest before finishing: Take the pan from the oven and leave it to stand for 5 minutes. This gives the orzo a chance to settle and thicken slightly, and it makes serving much neater.
Assembling and serving
- Wilt the greens: Fold the spinach into the hot orzo along with the grated Parmesan. Cover the pan (or loosely tent with foil) for 5 minutes so the spinach wilts without overcooking.
- Finish and serve: Sprinkle with parsley, add extra Parmesan if you like, and serve with lemon wedges for squeezing over at the table.
Tips
Why is my orzo mushy?
Orzo goes from perfectly tender to soft quite quickly. Start checking at the 30-minute mark, and take the dish out as soon as the orzo is tender. If your pan is very wide, the orzo may cook faster, so shave a few minutes off next time.
How do I stop the chicken from drying out?
Use bone-in, skin-on thighs if you can. Browning the skin first helps it stay crisp, and baking the chicken on top of the orzo keeps it basted by the steam. If your thighs are small, reduce the oven time slightly and check early.
What if the orzo looks dry before it is cooked?
Different brands absorb stock at different rates. If you notice the pan looking dry, stir in a splash of hot stock (or hot water) and return it to the oven. Adding cold liquid can slow the cooking and affect the final texture.
Can I make it without wine?
Yes. Simply replace the wine with an extra 150ml hot stock. You will still get plenty of flavour from the browning, lemon, thyme, and Parmesan.
Serving Suggestions
- A crisp green salad with a sharp vinaigrette
- Steamed tenderstem broccoli or green beans
- Roasted courgettes or asparagus (when in season)
- Warm crusty bread to mop up the sauce
Storage
Room temperature
Do not leave this dish out for more than 2 hours. Because it contains chicken and cooked pasta, it is best cooled promptly and refrigerated.
Refrigerator
Store in an airtight container for up to 3 days. The orzo will continue to absorb liquid as it sits, so add a splash of stock or water when reheating.
Freezing
You can freeze leftovers for up to 2 months, although the orzo will soften slightly on thawing. Cool completely, portion into freezer-safe containers, and thaw overnight in the fridge before reheating until piping hot.
Nutrition
- Calories: 620 kcal
- Carbohydrates: 55 g
- Protein: 38 g
- Fat: 26 g
- Saturated Fat: 7 g
- Sodium: 780 mg
Disclaimer: Nutrition values are estimates and will vary depending on brands used and portion size.
