PREPARE: Heat the oven to 200°C / 400°F / Gas 6. Place a large, flame-proof casserole dish (I use enamelled cast iron) or deep sided oven-proof frying pan or large skillet over a medium-high heat and add the olive oil.

BROWN CHICKEN: Pat the chicken thighs dry with paper towels, season well with salt and pepper, then cook chicken skin side down in a single layer until golden brown. Turn the chicken over and cook for 2 minutes on the other side, then remove from the pan.

SAUTÉ ONION: Add the onion to the pan, then cook for 3-4 minutes until beginning to soften. Add the garlic and orzo to the pan, then cook for a further 1-2 minutes, stirring to coat in the oil.

DEGLAZE: Pour the wine into the pan, then use a wooden spatula to scrape up all the brown bits on the bottom of the pan. Add the chicken stock or broth and stir to combine. Remove from the heat.

COMBINE INGREDIENTS: Nestle the chicken thighs, skin-side up in a single layer on top of the orzo. Tuck the olives and the tomatoes alongside, the, sprinkle over the rosemary and oregano. Season with salt and pepper, then transfer to the preheated oven. Bake for 40-50 minutes until the orzo is tender and has absorbed nearly all the liquid. Turn off the oven and allow to stand 5 minutes.

SERVE: Remove the pan from the oven, squeeze over a good amount of lemon juice (to taste, I like mine extra lemony!),  tear over fresh basil leaves and crumble over the feta if using. Divide between 4 plates and serve immediately.