Using a mortar and pestle, macerate garlic with the fresh herbs for the marinade. In a medium bowl, mix the paste with all of the remaining ingredients. Place in a gallon plastic bag along with chicken. Seal removing as much air as possible and store bag of marinating chicken on a plate and let marinate for at least 30 minutes. Ideally a few hours or overnight in the refrigerator.

Preheat oven to 375 and place marinated chicken in a shallow baking dish. Bake for about 20-25 minutes. Heat a cast-iron grill pan and remove the chicken from the oven. Place each piece individually down on the grill pan and sear. This is called a “reverse sear” (see recipe notes for more on this).

Cook until chicken pulls away from the grill pan on its own, without too much effort, about 5 minutes on each side. Let the chicken rest on a cutting board until ready to serve, then slice just before plating.

Meanwhile, prepare the tomatoes and feta on a baking dish. Drizzle with olive oil and sprinkle generously with salt. Give it a good shake to mix and roast in the same oven as the chicken for about 10 minutes, or until the tomatoes begin to burst and feta is beginning to brown.

While everything cooking in the oven, bring a pot of water to a boil, salt generously and cook the orzo to package instructions. Strain in a fine-mesh strainer and place cooked orzo back into the pot. Season with lemon juice, parsley, salt, and generous amounts of olive oil.

On a large serving tray, layer orzo, roasted tomatoes and feta, and sliced chicken. Garnish with flaked salt. Taste and add lemon juice or parsley as needed.

Optional: If there is any marinade leftover that has NOT touched raw chicken, feel free to put it in a small dish and serve alongside the meal.