Mediterranean Chicken and Orzo Bake
Servings 4
Equipment
- Large Dutch oven
Ingredients
- 1 tbsp olive oil
- 5 Boneless and skinless chicken thighs
- Sea salt and freshly cracked pepper to taste
- ½ yellow onion sliced thinly
- 3 cloves of garlic minced
- 1 tsp dried oregano
- 1½ cups of orzo
- Zest & juice of one lemon
- 3 cups of chicken broth
- Handful of frozen artichoke hearts thawed
- Handful of grape tomatoes
- Handful of kalamata olives
- 1 tbsp fresh parsley chopped
- 1-2 tbsp feta cheese
Instructions
- Preheat the oven to 350 degrees.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Season the chicken thighs with sea salt and freshly cracked pepper, to taste. Add the chicken to the Dutch oven once it is HOT. Cook one side of the thigh for 3-4 minutes or until golden brown. Remove the chicken thighs from the Dutch oven and place them onto a plate.
- Add the onion, garlic, oregano, and orzo to the Dutch oven and cook, stirring constantly, for 1-2 minutes.
- Add the lemon zest, lemon juice, and chicken broth. Place the chicken thighs and juices back into the Dutch oven with the artichoke hearts, grape tomatoes, and kalamata olives. Sprinkle half of the fresh parsley on top.
- Cover with a lid and place into the oven to bake for 20 minutes.
- Remove the lid and continue to bake for another 10 minutes or until the orzo has soaked up most of the liquid and the chicken is cooked through.
- Sprinkle with the feta cheese and remaining parsley then serve. Enjoy.