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

1 hServes 4Nutri-Score C€€
from @simple.home.edit13 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (bone-in, skin-on)Meat8 pieces
  • olive oilPantry45 ml
  • lemon juice (freshly squeezed)Produce60 ml
  • lemon zest (from one lemon)Produce1 piece
  • garlic (cloves, minced)Produce4 pieces
  • dried oreganoSpices6 g
  • saltSpices6 g
  • black pepper (ground)Spices2 g
  • risoni (orzo) (dried)Grains300 g
  • chicken stockPantry600 ml
  • baby spinachProduce100 g
  • parmesan (finely grated)Dairy50 g
  • feta (crumbled, optional)Dairy100 g

per serving

Nutrition

708kcal

Carbs
60 g
Proteins
44 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Grater

step by step

Method

  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.
    Step 1

  2. Roast the chicken

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

  3. Add the risoni and stock

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

  4. Bake everything together

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