About the Recipe
Any leftovers can be reheated in chicken stock to make a bowl of soup for one
Ingredients
6 chicken thighs
1 leek
400 ml chicken stock
300 g orzo
50g pesto
200g sugar snap peas or broccoli
50g watercress
Preparation
Preheat the oven to 180ËšC.
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.