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One-Pan Greek Chicken and Risoni (Orzo)
Hoofdgerecht

One-Pan Greek Chicken and Risoni (Orzo)

1 uVoor 4Nutri-Score C€€
van @simple.home.edit13 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • chicken thighs (bone-in, skin-on)Vlees8 stukken
  • olive oilVoorraadkast45 ml
  • lemon juice (freshly squeezed)Groente en fruit60 ml
  • lemon zest (from one lemon)Groente en fruit1 stuk
  • garlic (cloves, minced)Groente en fruit4 stukken
  • dried oreganoKruiden en specerijen6 g
  • saltKruiden en specerijen6 g
  • black pepper (ground)Kruiden en specerijen2 g
  • risoni (orzo) (dried)Granen300 g
  • chicken stockVoorraadkast600 ml
  • baby spinachGroente en fruit100 g
  • parmesan (finely grated)Zuivel50 g
  • feta (crumbled, optional)Zuivel100 g

per portie

Voedingswaarden

708kcal

Koolhydraten
60 g
Eiwitten
44 g
Vetten
33 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Ovenschaal
  • Rasp

stap voor stap

Bereiding

  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.
    Stap 1

  2. Roast the chicken

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

  3. Add the risoni and stock

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

  4. Bake everything together

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