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Baked Lemon Chicken Orzo
One-pan baked chicken thighs with orzo, lemon, feta and olives. Browning the chicken skin in the pan before it goes in the oven gets it properly crisp — baking alone never renders the fat the same way.
Total time
50 min
Prep
10 min
Cook
40 min
Difficulty
easy
Cuisine
Mediterranean
gluten-free
Ingredients
8chicken thighs, bone-in skin-on
300gorzo pasta
4 clovesgarlic
zest and juice of 2lemons
600mlchicken stock
1 cupgreen olives
100gfeta, crumbled
1 tspdried oregano
3 tbspolive oil
fresh parsleyto garnish
Instructions
1
Season chicken. Brown skin-side in oil 5 minutes.
2
Remove. Add garlic to pan, cook 1 minute.
3
Add orzo, stock, lemon zest and juice, oregano and olives.
4
Place chicken on top skin-side up.
5
Bake at 200°C for 30 minutes until chicken is cooked and orzo has absorbed stock.
6
Scatter feta and parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
324
Protein
17.8g
Fat
26.3g
Carbs
6.6g
Fiber
2.7g
Sodium
1750mg
Reviews
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