Method:

1. Preheat the oven to 180°C and cook chicken thighs for 20-25 minutes, turning the chicken halfway through cooking. Bring a large salted pot of water to a boil and cook the orzo according to packet instructions. Two minutes before draining the pasta, add asparagus. Drain pasta and asparagus, and reserve half a cup of pasta water.
2. Heat the oil in your pasta pot to medium, toast breadcrumbs for about 2 minutes, add lemon zest and garlic and cook for a further 1 minute, careful not to let the crumbs scorch.
3. Stir in lemon juice and olives, return orzo and asparagus to the pot and add 2 Tbsp pasta water to the pot. Garnish with dill and serve immediately with chicken thighs.