Tray Bake Lemon Chicken with Risoni
Crispy chicken thighs baked with risoni, lemon, and vibrant green veggies - this tray bake is fresh, hearty, and full of flavour. Everything cooks together in one dish, with the risoni soaking up all the delicious pan juices. Finished with feta, parsley, and extra lemon, it’s the kind of easy weeknight dinner that still feels a little special.
Serves
4
Prep time
15 minutes
Cooking time
45 minutes
Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The risoni may absorb more liquid as it sits, so add a splash of stock or water when reheating to loosen it up.
.svg)
Substitutions
- Chicken: Swap bone-in thighs for drumsticks or even chicken marylands. Boneless thighs will also work but reduce cooking time slightly.
- Greens: Broccolini, green beans, or peas can replace asparagus or spinach. Use what’s in season.
Serving Suggestions
Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The risoni may absorb more liquid as it sits, so add a splash of stock or water when reheating to loosen it up.
Substitutions
- Chicken: Swap bone-in thighs for drumsticks or even chicken marylands. Boneless thighs will also work but reduce cooking time slightly.
- Greens: Broccolini, green beans, or peas can replace asparagus or spinach. Use what’s in season.
Serving Suggestions
Ingredients
- 1 brown onion, thinly sliced
For the Chicken:
- 5–6 bone-in chicken thigh cutlets (approx. 1.2 kg / 2 lb 10 oz)
- 2 tbsp extra-virgin olive oil
- 1/2 lemon, juiced
- 4 garlic cloves, minced
- 1 tbsp dried oregano
- 1 tbsp sweet paprika
- 1 tsp dried thyme
- Salt and pepper, to taste
For the Risoni & Greens:
- 1.5 cups (300 g) risoni (orzo)
- 3 cups (750 ml) hot chicken stock
- 2 tbsp lemon juice
- 1 medium zucchini, sliced thinly
- 1 bunch asparagus, trimmed and cut into 4–5 cm pieces on an angle
- 2 generous cups (100 g) baby spinach
To serve:
- Crumbled feta
- Fresh parsley
- Lemon slices
Directions
- Preheat oven to 200°C fan-forced.
- Scatter onion across the base of a large baking dish.
- Add chicken, drizzle with olive oil, lemon juice, garlic, oregano, paprika, thyme, salt, and pepper. Toss to coat, then arrange pieces skin-side up.
- Roast for 30 minutes, or until the skin is golden.
- With 10 minutes remaining, add asparagus to the tray.
- Remove dish from oven. Scatter risoni and zucchini evenly around the chicken, then pour over hot chicken stock. Ensure risoni is mostly submerged while the chicken skin remains exposed.
- Return to oven for 10 minutes, or until risoni is al dente and the liquid mostly absorbed.
- Transfer chicken briefly to a plate. Stir baby spinach through the risoni until just wilted, then nestle chicken back into the dish. Rest 2–3 minutes.
- Finish with feta, parsley, and lemon slices. Spoon over pan juices and serve straight from the tray.
Ingredients
- 1 brown onion, thinly sliced
For the Chicken:
- 5–6 bone-in chicken thigh cutlets (approx. 1.2 kg / 2 lb 10 oz)
- 2 tbsp extra-virgin olive oil
- 1/2 lemon, juiced
- 4 garlic cloves, minced
- 1 tbsp dried oregano
- 1 tbsp sweet paprika
- 1 tsp dried thyme
- Salt and pepper, to taste
For the Risoni & Greens:
- 1.5 cups (300 g) risoni (orzo)
- 3 cups (750 ml) hot chicken stock
- 2 tbsp lemon juice
- 1 medium zucchini, sliced thinly
- 1 bunch asparagus, trimmed and cut into 4–5 cm pieces on an angle
- 2 generous cups (100 g) baby spinach
To serve:
- Crumbled feta
- Fresh parsley
- Lemon slices
Directions
- Preheat oven to 200°C fan-forced.
- Scatter onion across the base of a large baking dish.
- Add chicken, drizzle with olive oil, lemon juice, garlic, oregano, paprika, thyme, salt, and pepper. Toss to coat, then arrange pieces skin-side up.
- Roast for 30 minutes, or until the skin is golden.
- With 10 minutes remaining, add asparagus to the tray.
- Remove dish from oven. Scatter risoni and zucchini evenly around the chicken, then pour over hot chicken stock. Ensure risoni is mostly submerged while the chicken skin remains exposed.
- Return to oven for 10 minutes, or until risoni is al dente and the liquid mostly absorbed.
- Transfer chicken briefly to a plate. Stir baby spinach through the risoni until just wilted, then nestle chicken back into the dish. Rest 2–3 minutes.
- Finish with feta, parsley, and lemon slices. Spoon over pan juices and serve straight from the tray.
Watch How to Make It
See More Bakes & Trays
Join for Exclusive Resources
Meal plans
Premium recipes
Weekly email from me
Oops! Something went wrong while submitting the form.
Bakes & Trays
Dinner
Mediterranean
One-Pan / One-Pot
Chicken