CHICKEN WITH LEMON, ORZO & OLIVES
Serves: 4
CHICKEN WITH LEMON, ORZO & OLIVES
Cook time: 50 MinTotal time: 50 Min
Ingredients
- 8 chicken thighs
- Salt, pepper to taste
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups orzo
- 3 cups low-sodium chicken broth
- 1 large clove garlic, minced
- Juice of 1 lemon
- 1 small lemon, sliced
- 3/4 cup pitted Kalamata olives
- 1/2 cup sundried tomatoes
- 1 bay leaf
- 1 tablespoon fresh oregano, chopped
- Freshly chopped parsley, for garnish
Instructions
- Preheat the oven to 350°F. Season the chicken thighs well on all sides with salt and pepper.
- In a large high-sided, oven-proof pot, heat the olive oil over medium-high heat. Working in batches, brown the chicken thighs well, about 5 minutes. Remove the chicken from the pan.
- Add the orzo, chicken stock, garlic, lemon juice, lemon slices, olives, sundried tomatoes, bay leaf and the oregano. Stir to combine all the ingredients, then return the chicken to the pan. Cover the pot and transfer it to the oven. Bake for 25 to 30 minutes, or until the chicken is cooked through (the juices will run clear). Adjust the seasoning if necessary, garnish with chopped parsley and serve.