Preparation 1.Set the oven to 375 degrees 2. Sprinkle the chicken on both sides with salt and pepper . In a large flameproof casserole with tight fitting lid over medium high heat, heat the oil. Add the chicken skin side down and cook for 8 mins. Turn and cook the underside for 8 mins more. Transfer the chicken to a bowl 3. Drain of all but the 1 tablespoon oil from the pan. Add onion celery and garlic. Cook for 8 mins or until beginning to soften. Add the orzo. Cook for 5 minutes stirring often. 4. Stir in the sun dried tomatoes, olives, capers, oregano, lemon rind, salt ad pepper. Return the chicken skin side up to the pan. Add any juices from the bow with the stock. 5. Turn up the heat bring to a boil. Cover transfer to oven. Bake for 30 minutes or until the orzo is cooked through and a meat thermometer instead into the thickest part for thighs registers 165 degrees. 6. Sprinkle with lemon juice and parsley