Description
This delicious Chicken In A Pot with Lemon and Orzo is a comforting, Mediterranean-inspired one-pot meal featuring tender bone-in, skin-on chicken thighs baked with fragrant orzo pasta, fresh lemon, and savory herbs. The chicken is first seared to golden perfection on the stovetop, then baked together with orzo in a flavorful broth infused with garlic, onion, and a hint of white wine. Finished with butter and fresh parsley, this easy recipe is perfect for a satisfying weeknight dinner or casual gathering.
Ingredients
Scale
Chicken and Seasoning
- 1 tablespoon olive oil
- 4 bone-in, skin-on chicken thighs
- Salt and pepper to taste
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
Grains and Liquids
- 1 cup orzo pasta
- 2¼ cups chicken broth
- ½ cup dry white wine (optional)
Flavorings and Garnish
- Juice and zest of 1 lemon
- 1 tablespoon butter
- 2 tablespoons chopped parsley (optional)
- Lemon wedges for serving
Instructions
- Preheat and Sear Chicken: Preheat your oven to 375°F (190°C). Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Season the chicken thighs generously with salt and pepper. Place them skin-side down in the pot, searing for 4–5 minutes until the skin is golden and crisp. Flip the thighs and cook for an additional 2–3 minutes to brown the other side. Transfer the chicken to a plate and set aside.
- Sauté Aromatics: In the same pot, add the finely chopped onion and sauté for 2–3 minutes until softened and translucent. Then stir in minced garlic and dried oregano, cooking for an additional minute until fragrant.
- Toast Orzo: Add the orzo pasta to the pot and toast it by stirring frequently for 1–2 minutes. This step adds a subtle nutty flavor to the pasta.
- Add Liquids and Lemon: Pour in the chicken broth and, if using, the dry white wine. Add the fresh lemon juice and lemon zest, stirring everything well. Bring the mixture to a gentle simmer on the stovetop.
- Return Chicken and Bake: Nestle the seared chicken thighs back into the pot on top of the orzo mixture, skin-side up. Cover the pot with a lid and transfer it to the preheated oven. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the orzo is tender.
- Finish and Rest: Remove the pot from the oven and stir in the butter to enrich the dish. Let it rest uncovered for 5 minutes to allow the flavors to meld and the orzo to absorb the liquid fully.
- Garnish and Serve: Sprinkle the chopped parsley over the top for a fresh, vibrant finish. Serve the chicken and orzo with extra lemon wedges for an added citrusy brightness.
Notes
- For an alcohol-free version, substitute the white wine with additional chicken broth.
- Boost the nutrition and color by adding spinach or peas during the last 5 minutes of baking.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Using bone-in, skin-on thighs adds flavor and moisture but can be substituted with boneless thighs if preferred.
