One pot Greek chicken risoni

Marinade chicken – Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes. (Skip if in hurry, can also do overnight)
Preheat oven to 180°C/350°F (160°C fan).
Brown chicken (raw inside) – Heat 1 tablespoon olive oil in a a large oven proof skillet or pot over high heat (Note 3). Cook chicken until lightly browned but still pink inside. Remove from skillet.
Sauté vegetables – Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes.
Add everything else – Add risoni, oregano, chicken broth, tomato, tomato paste, salt and pepper.
Scatter chicken and cherry tomatoes across the surface (don't stir in).
Bake 15 minutes – Once the liquid comes to a simmer, transfer to the oven (no lid) and bake for 15 minutes (or until risoni is just cooked, tender but still firm). There may be liquid on the surface still – that's good!
Drizzle with lemon – Remove from oven, drizzle with lemon juice. Garnish with feta and fresh oregano leaves, if desired, then serve.

Ingredient :

Lemon Garlic Chicken
1 lb / 500g chicken thighs , boneless skinless (or breast), cut into 2 cm / 1" pieces
2 garlic cloves , finely minced
1 tbsp dried oregano
1 tbsp olive oil
1/2 tbsp lemon juice
1 tsp lemon zest
1/2 tsp each salt and pepper
Orzo/Risoni
2 tbsp olive oil
2 garlic cloves , minced
1 small onion , finely chopped
2 zucchini (medium, or 1 large) , cut into 1cm / 1/3" cubes (Note 1)
1 red bell pepper/capsicum , cut into 1cm / 1/3" cubes (Note 1)
1 tbsp dried oregano
2 1/2 cups chicken broth/stock , low sodium
14 oz / 400g canned crushed tomatoes
1 tbsp tomato paste
1 1/2 cups orzo/risoni (Note 2)
1 1/2 cups cherry tomatoes (1 Australian punnet)
1 tsp cooking salt (kosher salt)
1/2 tsp black pepper
Garnish (semi-optional)
2 tbsp lemon juice , drizzling at end
1/2 cup (100g) Greek feta cheese , crumbled (not optional)
Fresh oregano leaves