Chicken Skillet with Orzo and Vegetables

Preheat the oven to 180 °C top/bottom heat. Peel and roughly chop the onion. Wash, core, and slice the bell pepper into strips. Slice the garlic into thin pieces. Halve the chicken thighs (separate at the joint), season with salt and pepper.

Heat olive oil in a large pan. Sear the chicken pieces over medium heat for about 2–3 minutes on both sides until golden brown. Then remove from the pan and set aside.

Sauté the onions in the pan drippings for about 1.5 minutes until translucent. Add bell pepper, garlic, chopped tomatoes, as well as rosemary, oregano, and thyme, and fry for another 2 minutes. Pour in 500 ml of water and let the sauce simmer over low heat for about 10 minutes.