Baked Lemon Chicken Orzo

Name: Baked Lemon Chicken Orzo
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 chicken thighs, bone-in skin-on; 300g orzo pasta; 4 cloves garlic; zest and juice of 2 lemons; 600ml chicken stock; 1 cup green olives; 100g feta, crumbled; 1 tsp dried oregano; 3 tbsp olive oil; fresh parsley to garnish

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

Season chicken. Brown skin-side in oil 5 minutes.

Remove. Add garlic to pan, cook 1 minute.

Add orzo, stock, lemon zest and juice, oregano and olives.

Place chicken on top skin-side up.

Bake at 200°C for 30 minutes until chicken is cooked and orzo has absorbed stock.

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

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