Greek Lemon & Oregano Chicken With Orzo

Step 1: Combine oil, garlic, salt, pepper, oregano and thyme in a large dish and add the chicken and turn until coated and then cover and refrigerate for 3 hours if time permits.

Step 2: Preheat oven to 180C.

Step 3: Heat a large flameproof dish over a medium-high heat and cook the chicken for 3 minutes each side or until golden and then scatter ikra over the chicken and roast in oven, covered, for 25 minutes.

Step 4: Remove the okra and set aside, covered, to keep warm.

Step 5: Add the stock to dish with chicken, sprinkle orzo into the stock around the chicken and stir until combined.

Step 6: Cut half the lemon into thin slices and add the slices and bay leaves to the pan and cover and cook in oven for 15 minutes.

Step 7: Allow to stand, covered, for 10 minutes or until liquid has been absorbed.

Step 8: Squeeze juice from remaining half a lemon over the chicken and top with okra and olives and serve sprinkled with extra thyme sprigs.