One-Pot Greek Chicken Orzo

Step 1: Combine the chicken with the garlic, dried oregano, olive oil, lemon juice, lemon zest, salt and pepper in a bowl. Set aside to marinate for 20 minutes. Skip the marinating time if you are in a hurry, or marinate overnight.

Step 2: Preheat the oven to 180°C/350°F (160°C fan).

Step 3: Heat 1 tablespoon olive oil in a large ovenproof skillet or pot over high heat. Cook the chicken until lightly browned but still pink inside. Remove it from the skillet.

Tip: The chicken will finish cooking with the orzo.

Step 4: Add 1 tablespoon olive oil, the garlic and onion to the skillet. Sauté for 1 minute, then add the zucchini and bell pepper. Cook for 2 minutes.

Step 5: Add the orzo, dried oregano, chicken broth, crushed tomatoes, tomato paste, cooking salt and black pepper.

Step 6: Scatter the chicken and cherry tomatoes over the surface; do not stir them in.

Step 7: Once the liquid comes to a simmer, transfer the uncovered skillet to the oven. Bake for 15 minutes, or until the orzo is just cooked, tender but still firm. Some liquid may remain on the surface.

Tip: Transfer the skillet to the oven as soon as the liquid starts simmering so the orzo does not overcook on the stove.

Step 8: Remove the skillet from the oven and drizzle the dish with lemon juice. Top with crumbled feta and fresh oregano leaves, if using, then serve.