Oven-baked chicken with orzo and vegetables in one pan

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

In a spacious pan, heat the olive oil. Add the chicken pieces and fry them over medium heat for 2-3 minutes on each side, until browned. Remove the chicken to a plate and set aside.

In the same pan, using the fat left from the chicken, add the onion and sauté it for 1.5 minutes over low heat. Add the bell pepper, garlic, canned tomatoes, rosemary, oregano, and thyme. Cook everything for another 2 minutes. Pour in 500 ml of water and let the mixture simmer over low heat for about 10 minutes. Meanwhile, prepare a large baking dish.