Roasted Greek Lemon Chicken with Orzo
A Mediterranean Inspired Main Course
A succulent roasted chicken dish infused with citrusy lemon and earthy herbs, perfectly complemented by a savory orzo base.
- 1 h 45 min
- 4
- Easy
Ingredients
For the Chicken Marinade
For the Orzo
For the Roasting
For the Dressing
Preparation
Marinating the Chicken
Combine Ingredients
In a large bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
Coat Chicken
Add the chicken thighs to the marinade, ensuring they’re fully coated.
Refrigerate
Cover and refrigerate for at least 1 hour, or overnight for best results.
Preparing the Orzo
Heat Oil
In a medium saucepan, heat olive oil over medium heat.
Sauté Onion
Add the chopped onion and sauté until translucent.
Toast Orzo
Stir in the orzo and toast slightly before adding chicken broth.
Cooking Process
Roast Chicken
Preheat oven to 400°F (200°C). Arrange marinated chicken in a roasting pan, top with lemon slices and rosemary. Roast for 35-40 minutes.
Cook Orzo
Once the broth is absorbed, stir in the chopped spinach until wilted. Keep warm.
Prepare Dressing
Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl.
Plating & Serving
Roasted Greek Lemon Chicken with Orzo
Roasted Greek Lemon Chicken with Orzo
Plating & Serving
Plate the orzo as a bed, lay the roasted chicken on top, and drizzle with the dressing to enhance each bite.