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Chicken with Pesto & Orzo

Prep Time:

35 minutes

Cook Time:

40 minutes


4 servings



About the Recipe

Any leftovers can be reheated in chicken stock to make a bowl of soup for one


6 chicken thighs

1 leek

400 ml chicken stock

300 g orzo

50g pesto

200g sugar snap peas or broccoli

50g watercress


Preheat the oven to 180˚C.

Finely chop the leek and lay in the bottom of the baking tray. Rub a little olive oil on the skin of the thighs and put on top of the leeks and pop into the oven for 20 minutes.

Take the tray out of the oven, put the sugar snaps peas and orzo in between the chicken thighs and pour over the chicken stock.

Dab a teaspoon of pesto onto each thigh and rub over with the back of a teaspoon. Return to the oven for another 20 minutes.

Remove from the oven. Add the watercress and allow to wilt slightly as you leave it to stand for a few minutes before serving.

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