One-pan roasted chicken with vegetables and orzo

Preheat the oven to 180 °C. Peel and roughly chop the onion. Clean the bell pepper and cut it into strips. Slice the garlic. Cut the chicken thighs in half at the joint, then season them with salt and pepper.

Heat the olive oil in a pan, add the halved thighs, and cook them over medium heat for 2-3 minutes on each side until they form a crust. Then remove the meat from the pan and set it aside on a plate.

In the fat remaining in the pan, sauté the onion for about 1.5 minutes. Add the bell pepper, garlic, canned tomatoes, rosemary, oregano, and thyme, then sauté for another 2 minutes. Pour in 500 ml of water and simmer the sauce over low heat for about 10 minutes. Meanwhile, prepare a large baking tray or an ovenproof dish.