Preheat your oven to 190°C (170°C fan). While it heats, season the chicken thighs generously with salt, pepper, and half the dried oregano. The smell of oregano warming through will start to fill your kitchen.

Heat the olive oil in a large ovenproof skillet or shallow casserole dish over a medium-high heat on the hob. Place the chicken thighs in, skin-side down if using skin-on, and let them sear for 3-4 minutes until the underside turns a deep golden brown with crispy edges. Flip and cook for another 2 minutes — you’ll hear that satisfying sizzle. Remove the chicken to a plate; it won’t be cooked through yet, and that’s fine.

Reduce the heat to medium and add the chopped onion to the same pan. Stir it around, scraping up any browned bits from the bottom. Cook for 4-5 minutes until the onion turns translucent and softens, releasing a sweet, savoury aroma. Add the minced garlic and the remaining oregano, plus the smoked paprika, and cook for another 30 seconds until the garlic smells fragrant but not burnt.

Pour in the orzo pasta and stir it through the onion mixture for about a minute. You’ll see the orzo grains turn slightly glossy as they toast in the residual oil. This little step helps them hold their shape during baking.

Add the chopped tomatoes, hot chicken stock, sun-dried tomatoes, and olives. Stir everything together until well combined. The liquid should look rich and red, with the orzo swimming in a fragrant broth. Taste the broth and adjust the salt and pepper — remember, the feta will add some saltiness later.

Nestle the seared chicken thighs back into the pan, pushing them down so they’re partially submerged in the liquid. Sprinkle half the crumbled feta over the top. Transfer the pan to the preheated oven and bake, uncovered, for 25-30 minutes.

Check the dish after 25 minutes. The orzo should be tender and have absorbed most of the liquid, leaving a creamy, saucy consistency. The chicken should feel firm to the touch and register 75°C on a meat thermometer. If the orzo looks dry before the chicken is cooked, add a splash more hot stock or water.

Remove from the oven and scatter the remaining feta and fresh herbs over the top. Let it rest for 5 minutes before serving — this allows the orzo to soak up any last bits of sauce and makes serving much easier. The final dish will have a beautiful golden hue, with creamy orzo, tender chicken, and pops of salty olive and tangy feta.