Tender chicken thighs cooked with lemon, garlic, orzo, olives, and feta for a flavorful Mediterranean dinner.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 tablespoon olive oil
→ Sauce & Aromatics
05 - 4 garlic cloves, minced
06 - 1 small yellow onion, finely chopped
07 - 1 teaspoon dried oregano
08 - ½ teaspoon dried thyme
09 - Zest and juice of 1 large lemon
10 - 2 cups low-sodium chicken broth
→ Orzo & Additions
11 - 1 cup orzo pasta
12 - ½ cup pitted Kalamata olives, halved
13 - ¼ cup crumbled feta cheese
14 - ¼ cup chopped fresh parsley
15 - Lemon wedges, for serving
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Season chicken thighs evenly with salt and black pepper.
03 - Heat olive oil in a large ovenproof skillet over medium-high heat, sear chicken skin side down for 4–5 minutes per side until golden brown, then transfer to a plate.
04 - Reduce heat to medium, add garlic and onion to the skillet, and sauté until softened, about 2–3 minutes.
05 - Stir in dried oregano, dried thyme, lemon zest, and lemon juice; cook for 1 minute.
06 - Add orzo, stirring to coat with aromatics, then pour in chicken broth and bring to a simmer. Nestle chicken thighs skin side up into the orzo.
07 - Scatter Kalamata olives around the pan and transfer skillet to the oven. Bake uncovered for 20–25 minutes until orzo is tender and chicken reaches an internal temperature of 165°F.
08 - Remove from oven, let rest for 5 minutes, then sprinkle with crumbled feta and fresh parsley. Serve with lemon wedges.
