Chicken Cacciatore Traybake

• Chicken thigh(700 g)
• Orzo(220 g)
• Onion(1)
• Bell pepper(2)
• Mushroom(250 g)
• Garlic(4 cloves)
• Canned tomatoes(400 g)
• Black Olives(100 g)
• Chicken Broth(450 ml)
• Olive oil(2 tbsp)
• Tomato paste(1 tbsp)
• Dried Oregano(1 tsp)
• Thyme(1 tsp)
• Chili flakes(½ tsp)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(15 g)optional
• Parmesan(40 g)optional

Method

1. 1

   Heat the oven to 220C. Slice the {Onion}, cut the {Bell pepper} into strips, thickly slice the {Mushroom}, finely chop the {Garlic}, and cut the {Chicken thigh} into bite-size pieces.

   ~15 min

2. 2

   In a large baking dish, toss the {Chicken thigh}, {Onion}, {Bell pepper}, {Mushroom}, and {Garlic} with {Olive oil}, {Tomato paste}, {Oregano}, {Thyme}, {Chili flakes}, {Salt}, and {Black pepper} until everything is well coated.

   ~5 min

3. 3

   Roast for 18 minutes, stirring once halfway, until the chicken is lightly golden and the vegetables have softened.

   ~18 min

4. 4

   Stir in the {Orzo}, {Canned tomatoes}, {Chicken Stock}, and {Black Olives}, making sure the orzo is spread evenly and mostly submerged. Return to the oven and bake for 10 minutes, until the orzo is tender and the sauce has thickened around it.

   ~10 min

5. 5

   Scatter over the {Fresh parsley} and {Parmesan}, then toss lightly so the chicken, vegetables, and orzo stay intermingled. Serve straight from the dish.

   ~5 min