Mediterranean One Pan Chicken and Orzo

Mediterranean One Pan Chicken and Orzo

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This Mediterranean One Pan Chicken and Orzo looks so fancy but is really easy to make. The fresh cherry tomatoes and kalamata olives gives the dish a delicious burst of flavors!

Mediterranean One Pan Chicken and Orzo | Recipe Nomad

Easy and hearty meals like this Mediterranean One Pan Chicken and Orzo are my favorite! It may look like it takes a lot of work but it’s actually super simple to make and best yet only requires one pan! As I continue to dwindle down my pantry of all the food I’ve hoarded over the last 4 years, I found 2 boxes of orzo pasta that were just screaming to be used.

For those of you who do not know what orzo is, it’s a super small pasta- nearly the shape and size of a grain of rice. If you cook it slowly like you would a risotto you’ll end up with a fabulous rich and creamy flavor to it. Orzo is perfect for a cold pasta salad but I really love to cook and serve it hot. For the Mediterranean One Pan Chicken and Orzo I used strong mediterranean flavors like oregano, kalamata olives and of course feta cheese all of which paired perfectly with the chicken and orzo.

First you start by browning and cooking the chicken all the way through. To do so,  you’ll brown the skin in a pan then finish it off in the oven. Make sure to check that the chicken is done before removing it from the oven. Set the chicken aside in a warm spot then get the orzo and vegetables ready. You’ll cook the orzo by slowly adding the chicken brith while continuously stirring. At the end the orzo should be cooked through with only a bit of liquid leftover.

The dish was moist and full of lemon-y flavor. My kids loved it and ate it up! I only wish I made more! I highly recommend this recipe for dinner!

 

 

Yields 4

Mediterranean One Pan Chicken and Orzo

This Mediterranean One Pan Chicken and Orzo looks so fancy but is really easy to make. The fresh cherry tomatoes and kalamata olives gives the dish a delicious burst of flavors!

10 minPrep Time

30 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 4 Chicken Legs with bone and skin, patted dry
  • 1 tablespoon Butter
  • 1 tablespoon Vegetable Oil
  • 1 cup Chopped Kale or Spinach
  • 1/2 Red Onion, finely chopped
  • 2 Garlic Cloves, minced
  • 1 tablespoon fresh Rosemary, chopped
  • 8 ounces Orzo Pasta
  • 3 cups Chicken Broth
  • 1 Lemon, juiced and zested
  • 10 Cherry Tomatoes, halves
  • 10 Kalamata Olives, pitted
  • 1/2 cup Feta Cheese

Instructions

  1. Preheat oven to 400°F.
  2. Pat the chicken dry and season with salt and pepper. Melt 1/2 the butter in an oven proof pan and place the chicken skin side down. Cook until the skin has become golden brown, about 8 minutes.
  3. Flip the chicken skin side up. Transfer the pan to the oven and bake 10 minutes. The chicken skin should be crispy and cooked through. Remove the chicken from the pan and set aside, keeping warm.
  4. Add the other half of the butter. Saute the onions, garlic and rosemary until soft and aromatic.
  5. Add the Orzo and stir until it starts to brown.
  6. Pour in a half cup of chicken broth at a time and cook until the liquid evaporates, stirring constantly. This process will take about 10 minutes. The liquid should be nearly all absorbed and the orzo al dente.
  7. While still hot stir in the lemon juice, cherry tomatoes, kalamata olives and kale.
  8. Place the cooked chicken over the Orzo.
  9. Garnish with fresh lemon zest and feta cheese.
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Mediterranean One Pan Chicken and Orzo | Recipe Nomad

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