Step 1

Preheat the oven to 200°C/390°F.

Step 2

Pat the chicken thighs dry with paper towels then season generously with salt.

Step 3

Place the thighs, skin-side down, in a large pan. Place the pan over medium heat then allow to cook for 10 minutes until the skin is crisp and golden.

Step 4

Turn the thighs over and cook for another 5 minutes. Remove the chicken from the pan and set aside.

Step 5

In the same pan, cook the onion and garlic until soft and fragrant. Add the sundried tomatoes and spinach and cook until the spinach has wilted.

Step 6

Add the orzo and basil then stir to combine then pour in the chicken stock and season with salt and pepper.

Step 7

Place the chicken thighs on top of the orzo then place in the oven and allow to cook for 10-15 minutes until the orzo and chicken are cooked through.

Step 8

Remove from the oven and serve with lemon wedges.