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

1 hPara 4Nutri-Score C€€
de @simple.home.edit13 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • chicken thighs (bone-in, skin-on)Carne8 piezas
  • olive oilDespensa45 ml
  • lemon juice (freshly squeezed)Frutas y verduras60 ml
  • lemon zest (from one lemon)Frutas y verduras1 pieza
  • garlic (cloves, minced)Frutas y verduras4 piezas
  • dried oreganoEspecias6 g
  • saltEspecias6 g
  • black pepper (ground)Especias2 g
  • risoni (orzo) (dried)Cereales300 g
  • chicken stockDespensa600 ml
  • baby spinachFrutas y verduras100 g
  • parmesan (finely grated)Lácteos50 g
  • feta (crumbled, optional)Lácteos100 g

por ración

Nutrición

708kcal

Carbohidratos
60 g
Proteínas
44 g
Grasas
33 g
Adaptar utensilios

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Utensilios

  • Fuente de horno
  • Rallador

paso a paso

Preparación

  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.
    Paso 1

  2. Roast the chicken

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

  3. Add the risoni and stock

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

  4. Bake everything together

    • Return the dish to the oven and bake until the risoni is tender and has absorbed the stock.
    Paso 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.
    Paso 5
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