
This bright, Mediterranean-style chicken dinner pairs juicy oregano-marinated chicken with lemony orzo, fresh tomatoes, cucumber, olives, and creamy feta. It is easy enough for a weeknight, but colorful and satisfying enough to serve for guests or meal prep.
In a large bowl, combine 80 ml of the lemon and Parmesan vinaigrette with the chicken breasts and dried oregano. Turn the chicken to coat well, then cover and refrigerate for at least 30 minutes or up to 2 hours.
Heat the oven to 200C / 180C fan / gas 6. Arrange the marinated chicken in a roasting tin and drizzle over any marinade left in the bowl. Roast for 20 to 25 minutes, or until the chicken is cooked through and the thickest part reaches 75C.
Transfer the chicken to a board and let it rest for 5 to 7 minutes. Slice the chicken, then toss it in the pan juices to keep it moist and flavorful.
While the chicken rests, add the remaining vinaigrette to the lemon orzo along with the chopped tomatoes, cucumber, olives, and crumbled feta. Toss until evenly coated, then season to taste.
Spoon the orzo salad onto plates or a serving platter. Arrange the sliced chicken on top and finish with the chopped soft herbs before serving.
Chicken thighs can be used instead of breasts; just adjust the roasting time as needed. Do not marinate the chicken much longer than 2 hours, as the acidic dressing can affect the texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.




