Place the chicken roll in a large Pyrex dish, drizzle with a little olive oil and sprinkle with salt and freshly ground pepper. Bake in a pre-heated oven (top and bottom heat function) at 180 °C for 30-35 minutes.
While the roll is in the oven, on a cutting board, with a sharp knife, cut the Florina pepper into thin sticks and finely chop the onion, leek and garlic.
Heat a wide sauté pan over high heat, add the olive oil, and sauté the onion, leek, garlic and Florina pepper for 3–4 minutes, seasoning with salt and freshly ground pepper.
Add the kritharaki (orzo) and the butter, sauté 1–2 minutes more, then deglaze with the white wine.
After the chicken has baked for 35 minutes, remove the dish from the oven. Add the kritharaki with the sautéed vegetables, pour in the chicken stock, add the lemon zest and juice, the oregano, salt and freshly ground pepper, and mix well.
Return the Pyrex to the oven and bake a further 30–35 minutes until the chicken roll and the kritharaki are cooked through.
When the Giouvetsi is ready, take the Pyrex dish out of the oven, carefully remove the netting, slice, and serve on large plates. Drizzle each serving with a little olive oil and grind over a touch of fresh pepper.
