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Greek Lemon Chicken Thighs Baked with Orzo

Name: Greek Lemon Chicken Thighs Baked with Orzo
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 4 bone-in skin-on chicken thighs; 150 g orzo; 400 ml chicken stock; 1 onion; 2 cloves garlic; 150 g cherry tomatoes; 1 lemon; 2 tsp dried oregano; 1 tbsp olive oil; 60 g feta; salt, to taste; black pepper, to taste

Chicken thighs browned on the hob then baked on top of orzo with stock, lemon, oregano and tomatoes.

Total: 45 min
Hands on: 20 min
Serves: 2
Method: oven
Cuisine: Greek

Per serving · estimated

Energy: 780 kcal
Protein: 45 g
Fat: 38 g
Carbs: 62 g

Freshly cooked Greek Lemon Chicken Thighs Baked with Orzo

Method

Step 1 of 11
Heat the oven to 200°C.
200 °C / 392 °F
Step 2 of 11
Dice the onion and mince the garlic.
- onion
- garlic
Step 3 of 11
Season the thighs with salt, pepper and 1 tsp oregano.
- bone-in skin-on chicken thighs
- salt
- black pepper
- dried oregano
Step 4 of 11
Heat the olive oil in an ovenproof frying pan and lay the thighs in skin side down for 7 minutes until deep gold.
- olive oil
- bone-in skin-on chicken thighs
7 min
Step 5 of 11
Lift the chicken out onto a plate and pour off all but a thin film of fat.
- bone-in skin-on chicken thighs
Step 6 of 11
Soften the onion in the pan for 3 minutes, then stir in the garlic for 30 seconds.
- onion
- garlic
3 min
What ‘ready’ looks like
Step 7 of 11
Stir in the orzo, stock, remaining oregano, the halved cherry tomatoes and the juice of half the lemon.
- orzo
- chicken stock
- dried oregano
- cherry tomatoes
- lemon
Step 8 of 11
Sit the thighs back on top skin side up and bring the liquid to a simmer.
- bone-in skin-on chicken thighs
Step 9 of 11
Bake uncovered for 22 minutes until the orzo is tender and the liquid absorbed.
200 °C / 392 °F22 min
Step 10 of 11
Check the thickest thigh has reached 74 °C before serving.
- bone-in skin-on chicken thighs
74 °C / 165 °FPoultry (whole, parts, and ground) to 74 °C / 165 °F
What ‘ready’ looks like
Step 11 of 11
Crumble the feta over the top and finish with the remaining lemon in wedges.
- feta
- lemon

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Bend it to your kitchen

Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.

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