This crispy chicken thigh recipe combines roasted tomatoes, fennel and basil orzo in an easy summer chicken recipe that's ideal for relaxed weekend cooking.
Golden chicken thighs, sweet roasted tomatoes and gently caramelised fennel make an easy summer supper.
The roasting juices are stirred through lemon and basil orzo, bringing the whole dish together without the need for a separate sauce.
Using bone-in free-range chicken thighs gives you crisp skin, succulent meat and plenty of flavour in the roasting tin.
- Serves: 4
- Preparation: 20 minutes
- Cooking: 45 minutes
Ingredients
- 8 Parson's Nose chicken thighs, on the bone and skin on
- 2 fennel bulbs
- 400g cherry tomatoes, or small vine tomatoes
- 1 red onion
- 4 garlic cloves, lightly crushed
- 2 tbsp olive oil
- 1 tsp fennel seeds, lightly crushed
- 1 lemon
- 250g orzo
- 500ml hot chicken stock
- 40g Parmesan, finely grated
- 1 large handful basil leaves
- 2 tbsp crème fraîche, optional
- Sea salt and freshly ground black pepper
Method
- Heat the oven to 210°C, 190°C fan.
Remove the chicken thighs from the fridge 20 minutes before cooking. Pat the skin dry with kitchen paper and season generously with salt and black pepper. - Trim the fennel, reserving any delicate fronds, then cut each bulb into six wedges. Cut the red onion into wedges.
- Arrange the fennel, onion, tomatoes and garlic in a large roasting tin. Drizzle with 1 tablespoon of olive oil, scatter over the fennel seeds and season lightly.
- Sit the chicken thighs on top of the vegetables with the skin facing upwards. Rub the remaining olive oil over the skin.
- Roast for 35-45 minutes until the chicken skin is crisp and the meat is cooked through. The thickest part of each thigh should reach at least 75°C, without the thermometer touching the bone.
- Meanwhile, cook the orzo in the chicken stock according to the packet instructions. Stir regularly so that the orzo cooks evenly and absorbs most of the stock.
- Finely grate the zest of half the lemon and squeeze in 1 tablespoon of juice. Stir the lemon, Parmesan and crème fraîche through the cooked orzo.
- Remove the chicken from the roasting tin and keep it warm. Squeeze the soft roasted garlic from its skin and stir it, along with a spoonful of the roasting juices, into the orzo.
- Fold most of the basil through the orzo. Taste and season with black pepper and a little salt if needed.
- Spoon the orzo onto a warm serving platter. Add the roasted fennel, onion and tomatoes, then arrange the crispy chicken thighs on top.
- Finish with the remaining basil, reserved fennel fronds and a final squeeze of lemon.
Butcher's Tip
Dry chicken skin is the key to a crisp finish. Pat the thighs thoroughly before seasoning and keep them skin-side up throughout cooking. Avoid covering the roasting tin, as trapped steam will soften the skin.
Make It Ahead
The vegetables can be sliced several hours ahead and refrigerated. For the best texture, season and roast the chicken immediately before serving.
Order Your Chicken Online
Choose Parson's Nose bone-in chicken thighs for this summer traybake, available to order through our online butcher service.
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