Roast the tomatoes
Preheat the oven to 200°C (fan-forced). Place the cherry tomatoes in a small roasting dish, drizzle with 2 tablespoons of olive oil and season with ½ teaspoon of sea salt. Roast for 12–15 minutes, or until the tomatoes begin to blister and release their juices.

Prepare the chicken
While the tomatoes roast, season the chicken thighs. Lay them on a board or tray, then sprinkle with 2 teaspoons of sea salt, oregano, lemon zest, thyme, grated garlic and black pepper. Massage the seasoning into both sides of the chicken.

Sear the chicken
Heat the remaining 2 tablespoons of olive oil in a large ovenproof sauté pan over medium-high heat. Place the chicken thighs skin-side down and sear for 4–5 minutes, or until the skin is golden and crisp. Flip and cook for another 3 minutes, the chicken doesn’t need to be fully cooked yet. Transfer to a plate and set aside.

Build the base
Using the same pan and some of the residual chicken juices, add the chopped garlic and sauté for about a minute until fragrant. Remove the roasted tomatoes from the oven and add them, along with their juices, to the pan. Let the mixture simmer for 2 minutes, gently pressing the tomatoes with a spatula to release their flavour.

Add the greens and orzo pasta
Add the baby spinach and toss for 2 minutes, or until wilted. Stir in the chicken stock and orzo pasta, ensuring everything is evenly combined.

Bake to finish
Return the chicken to the pan, skin-side up, and transfer to the oven. Bake for 30 minutes, or until the chicken is cooked through and the orzo pasta is tender.

To serve
Crumble feta cheese over the warm chicken and orzo pasta. Garnish with chopped parsley and a squeeze of fresh lemon juice. Serve with a simple green salad or crusty bread for the perfect Mediterranean-inspired meal.