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One-Pan Greek Chicken and Risoni (Orzo)
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One-Pan Greek Chicken and Risoni (Orzo)

1 Std.Für 4Nutri-Score C€€
von @simple.home.edit13 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • chicken thighs (bone-in, skin-on)Fleisch8 Stücke
  • olive oilVorräte45 ml
  • lemon juice (freshly squeezed)Obst & Gemüse60 ml
  • lemon zest (from one lemon)Obst & Gemüse1 Stück
  • garlic (cloves, minced)Obst & Gemüse4 Stücke
  • dried oreganoGewürze6 g
  • saltGewürze6 g
  • black pepper (ground)Gewürze2 g
  • risoni (orzo) (dried)Getreide300 g
  • chicken stockVorräte600 ml
  • baby spinachObst & Gemüse100 g
  • parmesan (finely grated)Milchprodukte50 g
  • feta (crumbled, optional)Milchprodukte100 g

pro Portion

Nährwerte

708kcal

Kohlenhydrate
60 g
Eiweiß
44 g
Fett
33 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Auflaufform
  • Reibe

Schritt für Schritt

Zubereitung

  1. Marinate the chicken in the baking dish

    • Place the chicken thighs in the baking dish.
    • Add the olive oil, lemon juice, lemon zest, garlic, oregano, salt and pepper and rub all over the chicken.
    • Leave to marinate while the oven heats.
    Schritt 1

  2. Roast the chicken

    • Roast until the skin is golden and the base of the dish is full of flavour-packed juices.
    Schritt 2

  3. Add the risoni and stock

    • Scatter the risoni around the chicken in the dish.
    • Pour in the chicken stock.
    Schritt 3

  4. Bake everything together

    • Return the dish to the oven and bake until the risoni is tender and has absorbed the stock.
    Schritt 4

  5. Finish with spinach, parmesan and lemon

    • Stir the baby spinach through the hot risoni until wilted.
    • Scatter over the grated parmesan and squeeze over extra lemon juice.
    • Crumble over the feta if using, and serve.
    Schritt 5
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