One Pan Greek Chicken and Risoni

Ingredients

• 4 chicken thigh cutlets (skin-on, bone-in)
• 2 tbsp olive oil
• 3 cloves garlic (minced)
• 1 tsp dried oregano
• 2 tbsp lemon juice (divided)
• salt (to taste)
• black pepper (to taste)
• 1.5 cup risoni (also known as orzo)
• 3 cup chicken stock
• 2 cup baby spinach (fresh)
• 0.25 cup parmesan cheese (grated)
• 0.25 cup feta cheese (crumbled, optional)

Steps

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Place the chicken thigh cutlets directly into a large baking dish. Add the olive oil, minced garlic, dried oregano, 1 tablespoon of lemon juice, salt, and pepper. Toss the chicken in the dish to ensure it is thoroughly coated in the marinade.

3. 3

   Arrange the chicken skin-side up in the dish. Place in the oven and roast for 20-25 minutes until the skin is golden and the chicken has released its juices.

4. 4

   Remove the dish from the oven. Carefully lift the chicken pieces and pour the dry risoni (orzo) into the base of the dish around and under the chicken.

5. 5

   Pour the chicken stock over the risoni. Return the dish to the oven and bake for another 15-20 minutes, or until the risoni is tender and has absorbed most of the liquid.

6. 6

   Remove from the oven. Stir in the baby spinach and grated parmesan cheese; the residual heat will wilt the spinach.

7. 7

   Finish the dish with the remaining tablespoon of lemon juice and a topping of crumbled feta cheese if desired. Serve immediately.

Notes

Leftovers store well and are excellent for lunch the next day. You can substitute chicken thighs for drumsticks, but cooking times may vary slightly.

Nutrition per serving

• one-pan
• main course
• chicken
• orzo
• risoni
• easy dinner
• family-friendly
• baked