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This is food-blogger Anél Potgieter’s recipe exactly as she wrote and cooked it on episode 3 (27 October 2012) of the television series Dinner Divas. Click here to visit her blog for more exciting recipes.

Roast Chicken with Tomato and Herb Orzo


  • 6 chicken thighs
  • 1 tsp dry oregano
  • olive oil
  • salt
  • freshly ground black pepper
  • 1 x 210 g can Rhodes Oregano and Basil Tomato Mix
  • 1 x 410 g can Rhodes Whole Peeled Tomatoes, chopped
  • 1 tsp Rhodes Tomato Paste
  • 3 cloves of garlic, finely grated
  • 60 ml olive oil
  • 200 g cherry tomatoes
  • 125 ml dry white wine
  • pinch of salt
  • 1 tsp ground black pepper
  • 1 tsp sugar
  • 300 g pasta rice (orzo)
  • 1 Tbsp olive oil
  • 250 grated halloumi cheese or hard grated feta
  • 1 tsp dry mint
  • 2 Tbsp fresh parsley, finely chopped
  • 2 Tbsp fresh basil, finely chopped

Chef's hint: When draining the pasta rice, use a sieve instead of a colander as the rice falls through.Hint: Use the roasted cherry tomatoes in the salad for extra flavour.


Preheat your oven to 200 °C

Coat the chicken pieces with olive oil, season with salt and pepper on both sides, sprinkle with the oregano and set aside.

In an oven roasting pan add the tomato mix, whole peeled tomatoes, tomato paste, garlic, 60 ml olive oil, cherry tomatoes, wine, salt, pepper, sugar, mix well, place the chicken pieces into the roasting pan and bake for 35 minutes.

In a pot cook your pasta rice, drain, rinse under hot water and transfer to a bowl. To the pasta rice add 1Tbsp olive oil, cheese, mint, parsley, and basil, mix well and set aside.

Remove the chicken pieces from the roasting pan once cooked along with the cherry tomatoes and set aside. Add the pasta rice to the tomato mixture, mix well, return the chicken and bake for a further 10 minutes. Remove from oven and adjust seasoning if necessary.

Serve hot with my Green Leaf Salad and Granadilla Dressing.