One-Pot Lemon Chicken Orzo
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 lemons (1 sliced, 1 juiced)
- 2 tablespoons unsalted butter
- 1 cup orzo pasta
- 2 cups chicken broth
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions:
- Prepare the Oven and Chicken:
- Preheat your oven to 400°F (200°C). Meanwhile, heat a large oven-safe skillet over medium heat and add the olive oil. Season the chicken thighs on both sides with salt and pepper. Place them in the skillet, skin-side down, and sear for 3-5 minutes per side, or until the skin turns golden brown. Remove the chicken to a plate and set aside.
- Sear the Lemon Slices:
- In the same skillet, add the sliced lemon. Sear for a couple of minutes on each side until charred, then remove to a plate and set aside with the chicken.
- Toast the Orzo:
- Add the butter to the skillet and let it melt. Stir in the orzo pasta and toast for 1-2 minutes, just until it starts to gain some color.
- Add Liquids and Season:
- Pour in the chicken broth and lemon juice. Season with a pinch of salt and pepper, stirring to combine. Bring the mixture to a boil.
- Combine and Bake:
- Place the seared chicken thighs and lemon slices back into the skillet, on top of the orzo. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of at least 165°F (74°C) and the orzo has absorbed the liquid.
Enjoy this flavorful and comforting one-pot lemon chicken orzo, perfect for a satisfying meal any night of the week.
