One-Pan Lemon Garlic Chicken with Herbed Orzo

Ingredients

• •4 to 6 bone-in, skin-on chicken thighs
• •1.5 cups dried orzo pasta
• •3 cups high-quality chicken stock
• •1 cup cherry tomatoes, halved
• •1/2 cup Kalamata olives, pitted and sliced
• •1 English cucumber, finely diced
• •4 ounces feta cheese, crumbled
• •4 cloves garlic, minced
• •1 tablespoon dried Greek oregano
• •Zest and juice of 2 organic lemons
• •3 tablespoons extra virgin olive oil
• •1/2 cup fresh flat-leaf parsley, chopped
• •Kosher salt and freshly cracked black pepper to taste

Instructions

1. 1Pat the chicken thighs completely dry with paper towels. Season both sides aggressively with kosher salt, black pepper, and the dried oregano.
2. 2Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or braiser over medium-high heat. Place chicken thighs skin-side down and sear for 7-9 minutes until the skin is deep golden and crisp. Flip and sear for 2 minutes on the other side, then remove to a plate.
3. 3Reduce heat to medium. In the same pan, add the minced garlic and sauté for 30 seconds until fragrant, using the moisture to scrape up the browned bits (fond) from the bottom.
4. 4Add the dry orzo to the pan. Toast the grains for 2 minutes, stirring constantly, until they smell nutty and turn slightly translucent at the edges.
5. 5Pour in the chicken stock and half of the lemon juice. Bring to a simmer.
6. 6Nestle the chicken thighs back into the pan on top of the orzo, ensuring the crispy skin remains above the liquid line. Cover with a tight-fitting lid and cook for 12-15 minutes, or until the orzo is al dente and the chicken is cooked through.
7. 7Remove the pan from the heat. Carefully stir in the cherry tomatoes and Kalamata olives, allowing the residual heat to soften the tomatoes slightly.
8. 8Just before serving, scatter the diced cucumbers, crumbled feta, and fresh parsley over the top. Garnish with lemon zest and a final drizzle of extra virgin olive oil.