Sorrento lemon & chicken one-pot

Preheat the oven to 200ºC, gas mark 6; heat a large, ovenproof, lidded frying pan over a medium-low heat. Season the chicken all over with the salt and some freshly ground black pepper, then put in the pan, skin-side down. Slowly cook for 15-20 minutes, until the skin crisps up and turns golden brown. Transfer with tongs to a plate, skin-side up.

Add the lemon slices, onion and garlic to the pan and mix well to combine. Sauté for 5 minutes, then add the orzo and mix well again; cook for 2 minutes.

Bring a kettle to the boil. Return the chicken thighs to the pan, tucking them in between the orzo and vegetables. Pour over 450ml just-boiled water, cover and transfer to the oven for 35 minutes. Scatter over the broccoli and cook for a further 10 minutes, covered, until the broccoli is just tender and the chicken is cooked through, with no pink meat remaining and the juices run clear.