Description
This vibrant Mediterranean-inspired recipe features tender, bone-in chicken thighs cooked in a flavorful lemon and garlic sauce with orzo pasta all in one pot. The seared chicken develops a crispy skin, while the orzo absorbs the zesty chicken broth, resulting in a comforting and delicious dinner that is both easy and impressive.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Orzo and Broth
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon dried oregano
Garnish
- 2 tablespoons chopped fresh parsley
- Lemon slices
Instructions
- Season and Sear the Chicken: Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Place the chicken thighs skin-side down into the hot oil and sear them until the skin is golden brown and crispy, about 5 to 6 minutes. Flip the chicken and cook the other side for an additional 3 to 4 minutes. Remove the chicken from the pot and set aside.
- Sauté the Aromatics: Lower the heat to medium and add the finely chopped onion to the same pot. Cook the onion until softened and translucent, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Toast the Orzo: Add the orzo pasta to the pot and stir constantly for 1 to 2 minutes, allowing the orzo to toast lightly and develop a nutty aroma.
- Add Broth and Seasonings: Pour in the chicken broth, fresh lemon juice, lemon zest, and dried oregano. Stir to combine all ingredients and bring the mixture to a gentle simmer.
- Cook the Chicken and Orzo Together: Nestle the seared chicken thighs back into the pot, placing them skin-side up atop the orzo mixture. Cover the pot with a lid, reduce the heat to low, and let it cook for 15 to 18 minutes until the orzo is tender and the chicken is cooked through.
- Rest and Garnish: Remove the pot from heat and allow the dish to rest for 5 minutes with the lid on. This helps the flavors meld and the chicken juices redistribute. Garnish with freshly chopped parsley and lemon slices before serving.
Notes
- Add a handful of baby spinach or frozen peas during the last 5 minutes of cooking for extra color and nutrients.
- Bone-in chicken thighs impart more flavor, but you can use boneless thighs or breasts for quicker cooking times.
- Be careful not to overcook the orzo; it should be tender but still hold its shape to avoid a mushy texture.
