One Pot Chicken Risoni

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• 1 lb Chicken thighs
• 2 each + 2 each Garlic
• 1 tbsp + 1 tbsp Dried oregano
• 1 tbsp + 2 tablespoons Olive oil
• 1 1/2 teaspoons + 2 tablespoons Lemon juice
• 1 tsp Lemon zest
• 1/2 tsp + 1 tsp Salt
• 1/2 tsp + 1/2 tsp Black pepper
• 1 each Onion
• 2 each Zucchini
• 1 each Red bell pepper
• 2 1/2 cups Chicken broth
• 14 oz Crushed tomatoes
• 1 tbsp Tomato paste
• 1 1/2 cups Orzo
• 1 1/2 cups Cherry tomatoes
• 1/2 cup Feta
• As needed Fresh oregano

1. Marinade chicken - Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes. (Skip if in hurry, can also do overnight)
2. Preheat oven to 180°C/350°F (160°C fan).
3. Brown chicken (raw inside) - Heat 1 tablespoon olive oil in a a large oven proof skillet or pot over high heat (Note 3). Cook chicken until lightly browned but still pink inside. Remove from skillet.
4. Sauté vegetables - Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes.
5. Add everything else - Add risoni, oregano, chicken broth, tomato, tomato paste, salt and pepper.
6. Scatter chicken and cherry tomatoes across the surface (don't stir in).
7. Bake 15 minutes - Once the liquid comes to a simmer, transfer to the oven (no lid) and bake for 15 minutes (or until risoni is just cooked, tender but still firm). There may be liquid on the surface still - that's good!
8. Drizzle with lemon - Remove from oven, drizzle with lemon juice. Garnish with feta and fresh oregano leaves, if desired, then serve.