Description
Juicy roasted chicken nestled over creamy lemon-infused orzo, baked together in one pan for a bright and comforting Mediterranean-inspired dinner that feels both fresh and cozy.
Ingredients
Scale
- 4 bone in, skin on chicken thighs, about 1.5 pounds
- 1 cup dry orzo pasta
- 2 cups chicken broth
- 3 tablespoons fresh lemon juice
- 1 lemon, sliced
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a small bowl, mix paprika, dried oregano, salt, and black pepper. Rub evenly over the chicken thighs.
- Heat olive oil in a large oven safe skillet over medium heat. Sear chicken skin side down for 5 minutes until golden, flip and cook 3 more minutes. Remove and set aside.
- In the same skillet, cook chopped onion for 4 minutes until soft. Add minced garlic and cook for 30 seconds. Stir in orzo and toast for 1 minute.
- Pour in chicken broth and fresh lemon juice, stirring gently. Nestle the chicken back into the skillet and arrange lemon slices on top.
- Transfer to the oven and bake for 25 minutes until the chicken reaches 165 degrees Fahrenheit and the orzo is tender.
- Let rest for 5 minutes, sprinkle with fresh parsley, then serve and enjoy.
Notes
- Use freshly squeezed lemon juice for the brightest flavor.
- Let the dish rest before serving so the orzo can absorb remaining liquid.
- Add a splash of broth when reheating to keep it creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 145mg