One-Pan Lemon Herb Chicken and Orzo

• •1.8 lb chicken thighs, bone-in, skin-on
• •2 tablespoon olive oil
• •1 medium yellow onion, diced
• •4 garlic cloves, minced
• •1 cup orzo pasta
• •3 cup chicken broth, low sodium
• •1 large lemon, zested and juiced (about 2 tbsp juice)
• •1 tablespoon fresh rosemary, chopped
• •1 tablespoon fresh thyme, chopped
• •1 teaspoon dried oregano
• • to taste salt
• • to taste black pepper, freshly ground
• •2 tablespoon fresh parsley, chopped, for garnish

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels. Season generously on all sides with salt and black pepper.

2. 2

   Heat the olive oil in a large, oven-safe skillet (preferably cast iron or heavy-bottomed) over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Sear for 6-8 minutes, or until the skin is deeply golden brown and crispy. Flip the chicken and sear for another 2-3 minutes. Remove the chicken from the skillet and set aside on a plate, leaving the rendered fat in the pan.

3. 3

   Reduce the heat to medium. Add the diced yellow onion to the skillet and sauté for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for another 1 minute until fragrant.

4. 4

   Stir in the orzo pasta, cooking for 1-2 minutes until lightly toasted. Pour in the chicken broth, lemon juice, lemon zest, fresh rosemary, fresh thyme, and dried oregano. Season with salt and pepper to taste. Bring the mixture to a gentle simmer, stirring occasionally.

5. 5

   Nestle the seared chicken thighs, skin-side up, into the simmering orzo. Ensure the chicken is partially submerged in the liquid but the skin remains exposed. Arrange a few thin lemon slices on top of the chicken for extra flavor and presentation, if desired.

6. 6

   Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the orzo is tender and has absorbed most of the liquid. If the orzo appears too dry, you can add a splash more broth or water.

7. 7

   Once cooked, remove the skillet from the oven. Let the dish rest for 5-10 minutes before serving. This allows the juices to redistribute in the chicken and the orzo to finish absorbing any remaining liquid. Garnish with fresh chopped parsley before serving.

Chef's Tips

• 💡For extra crispy chicken skin, ensure the chicken is very dry before searing. You can even pat it dry and leave it uncovered in the refrigerator for an hour or two before cooking.
• 💡Don't overcrowd the pan when searing the chicken. If necessary, sear in two batches to ensure good browning.
• 💡If you prefer a creamier orzo, stir in a tablespoon of butter or a splash of heavy cream at the very end, just before resting.
• 💡Adjust the amount of lemon juice and herbs to your preference. Fresh herbs provide the best flavor, but dried can be used (use about 1/3 the amount of dried for fresh).