Charred Lemon Chicken with Orzo

1. 1Pat the chicken thighs completely dry and season them generously on both sides. Dry skin is the whole game here — any moisture left on the surface will steam instead of crisp.
2. 2Heat 1 tbsp of the olive oil in a large ovenproof pan over medium-high heat. Lay the thighs in skin-side down and leave them alone for 8–10 minutes, until the skin is deep golden and releases from the pan without sticking. Turn, cook 2 minutes more, then lift onto a plate.
3. 3Put the lemon halves cut-side down into the rendered fat and let them char for 3–4 minutes, until blackened in patches and fragrant. Set them aside with the chicken.
4. 4Preheat the oven to 200°C / 180°C fan / 400°F. Pour off all but about 2 tbsp of fat, then add the onion with a pinch of salt and cook for 6–8 minutes until soft and just starting to colour.
5. 5Stir in the garlic, oregano and chilli flakes and cook for 1 minute, until the garlic smells sweet rather than raw. Add the orzo and stir for another minute so every grain is coated in fat.
6. 6Pour in the hot stock, scatter over the tomatoes, and bring to a simmer. Taste the liquid now and season it properly — the orzo will absorb all of it, so this is your only chance.
7. 7Nestle the chicken back in skin-side up, along with the charred lemon halves. The skin should sit above the liquid. Roast, uncovered, for 20–25 minutes, until the orzo is tender and the stock has been absorbed.
8. 8Let it rest for 5 minutes off the heat. Squeeze the charred lemons over the top, scatter with parsley and feta, and serve straight from the pan.

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