Beetroot and two cheese chicken orzo recipe
 This oven-baked chicken, beetroot and cheese orzo makes a great midweek meal. 200g/7oz whole beetroot2 tbsp olive oil600g/1lb 5oz skin-on chicken thigh fillets, cut into bite-sized pieces, skin removed and set aside100g/3½oz shallot, finely chopped3 garlic cloves, grated100ml/3½fl oz white wine300g/10½oz orzo125g/4½oz semi soft goats’ cheese500ml/18fl oz chicken stock60g/2¼oz Parmesan, grated 200g/7oz whole beetroot 2 tbsp olive oil 600g/1lb 5oz skin-on chicken thigh fillets, cut into bite-sized pieces, skin removed and set aside 100g/3½oz shallot, finely chopped 3 garlic cloves, grated 100ml/3½fl oz white wine 300g/10½oz orzo 125g/4½oz semi soft goats’ cheese 500ml/18fl oz chicken stock 60g/2¼oz Parmesan, grated finely grated Parmesan few wild garlic leaves, finely chopped finely grated Parmesan few wild garlic leaves, finely chopped Method Preheat the oven to 200C/180C Fan/Gas 6.Wrap the beetroot in foil, oven roast for approximately 60 minutes. When cool enough to handle, peel the skin from the beetroot.Use a food processor to grate the beetroot and set aside. Heat 1 tablespoon of the oil in a lidded ovenproof pan and fry the chicken pieces until golden-brown. Remove from the pan and set aside. Add the remaining oil to the pan and fry the shallot and garlic for 2 minutes, add the white wine and cook until evaporated, then add the chicken, orzo, grated beetroot, goats’ cheese and chicken stock and season with salt and pepper. Stir then top with the Parmesan, cover with a lid and place in the oven for 25–30 minutes. Remove the lid and bake for another 10 minutes. To make the crispy chicken skin, scrape the chicken skin with a knife to stretch it, then place between 2 sheets of greaseproof paper. Place on a baking tray and weight down with another tray. Cook until crisp and golden. To make the Parmesan crisps, place 4 x 8–10 cm rings on baking trays and place the grated Parmesan inside the rings. Bake for 3–4 minutes, until crisp and golden. Serve the orzo in bowls topped with the crispy chicken skin, Parmesan crisps and wild garlic. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Wrap the beetroot in foil, oven roast for approximately 60 minutes. When cool enough to handle, peel the skin from the beetroot. Wrap the beetroot in foil, oven roast for approximately 60 minutes. When cool enough to handle, peel the skin from the beetroot. Use a food processor to grate the beetroot and set aside. Use a food processor to grate the beetroot and set aside. Heat 1 tablespoon of the oil in a lidded ovenproof pan and fry the chicken pieces until golden-brown. Remove from the pan and set aside. Heat 1 tablespoon of the oil in a lidded ovenproof pan and fry the chicken pieces until golden-brown. Remove from the pan and set aside. Add the remaining oil to the pan and fry the shallot and garlic for 2 minutes, add the white wine and cook until evaporated, then add the chicken, orzo, grated beetroot, goats’ cheese and chicken stock and season with salt and pepper. Stir then top with the Parmesan, cover with a lid and place in the oven for 25–30 minutes. Add the remaining oil to the pan and fry the shallot and garlic for 2 minutes, add the white wine and cook until evaporated, then add the chicken, orzo, grated beetroot, goats’ cheese and chicken stock and season with salt and pepper. Stir then top with the Parmesan, cover with a lid and place in the oven for 25–30 minutes. Remove the lid and bake for another 10 minutes. Remove the lid and bake for another 10 minutes. To make the crispy chicken skin, scrape the chicken skin with a knife to stretch it, then place between 2 sheets of greaseproof paper. Place on a baking tray and weight down with another tray. Cook until crisp and golden. To make the crispy chicken skin, scrape the chicken skin with a knife to stretch it, then place between 2 sheets of greaseproof paper. Place on a baking tray and weight down with another tray. Cook until crisp and golden. To make the Parmesan crisps, place 4 x 8–10 cm rings on baking trays and place the grated Parmesan inside the rings. Bake for 3–4 minutes, until crisp and golden. To make the Parmesan crisps, place 4 x 8–10 cm rings on baking trays and place the grated Parmesan inside the rings. Bake for 3–4 minutes, until crisp and golden. Serve the orzo in bowls topped with the crispy chicken skin, Parmesan crisps and wild garlic. Serve the orzo in bowls topped with the crispy chicken skin, Parmesan crisps and wild garlic.