Roasted Greek Lemon Chicken with Orzo
A succulent roasted chicken dish infused with citrusy lemon and earthy herbs, perfectly complemented by a savory orzo base.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine Ingredients
In a large bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
- 2
Coat Chicken
Add the chicken thighs to the marinade, ensuring they’re fully coated.
- 3
Refrigerate
Cover and refrigerate for at least 1 hour, or overnight for best results.
Preparing the Orzo
- 1
Heat Oil
In a medium saucepan, heat olive oil over medium heat.
- 2
Sauté Onion
Add the chopped onion and sauté until translucent.
- 3
Toast Orzo
Stir in the orzo and toast slightly before adding chicken broth.
How to Make Roasted Greek Lemon Chicken with Orzo
Total time: 2 h 20 min · Yields 4 servings
- 1
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.
- 2
Cook Orzo
Once the broth is absorbed, stir in the chopped spinach until wilted. Keep warm.
- 3
Prepare Dressing
Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl.
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