Preparing bone-in chicken thighs: the easiest way to remove the bone from chicken thighs is to simply snip them out with a pair of strong kitchen scissors. Just place the thigh skin side down on a chopping board and snip your way around the bone.

Protein: you can swap the chicken thighs for a chicken breast if you prefer.. Sometimes I swap for a salmon fillet or I also love to top with some pan-fried prawns.

Boursin: I love the creamy garlicky-herby flavour in Boursin. However, you can swap for cream cheese. Or a splash of double cream works well too. You can use just 50g if you find 150g a bit too rich for a weeknight.

Extra vegetables: you can easily add extra vegetables to this - sometimes I add frozen peas or spinach.

Herbs: if you can’t find fresh oregano, you can swap for a teaspoon of dried.

Make it vegetarian: you can easily make this lemon chicken orzo vegetarian by using vegetable stock and omitting the chicken. Check your parmesan is veggie friendly too.

If you want to halve the recipe: halve everything and continue. Just try to find a pan that isn’t too huge so the orzo and stock aren’t too spread out as they are bubbling.

What to do with leftovers: Store in the fridge in an airtight container for up to 3 days. To reheat, warm gently with a splash of water on the hob over medium heat, with a lid until piping hot. Or heat in the microwave on high.