In this one-skillet Mediterranean chicken recipe, chicken thighs are infused with lemon, garlic and herbs and paired with orzo that's perfectly al dente. Charred tomatoes and onions add full flavor to complete this easy Mediterranean dinner.

Liv Dansky
EatingWell.com, January 2021

Gallery

Credit: Victor Protasio

Recipe Summary

active:
35 mins
total:
1 hr 20 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken, lemon juice, garlic, rosemary, oregano, fennel seeds and 2 tablespoons oil in a large zip-top plastic bag. Seal the bag; refrigerate for 25 to 30 minutes.

    Advertisement
  • Remove the chicken from the marinade and pat dry (discard marinade). Sprinkle the chicken evenly with salt and pepper. Heat the remaining 1 tablespoon oil in a 10-inch cast-iron skillet over medium-high heat. Arrange the chicken, skin-side down, in the pan; cook, undisturbed, until browned and crispy, about 7 minutes. Flip and cook until browned on other side, about 4 minutes. Transfer to a plate. (The chicken will not be cooked through.) Do not wipe the pan clean.

  • Add onion and tomatoes to the pan; cook over medium-high heat, stirring occasionally, until the onion is charred and the tomatoes are blistered, about 5 minutes.

  • Preheat oven to broil with rack in center position. Add orzo and olives to the mixture in the skillet; stir to combine. Stir in broth. Bring to a boil over medium-high heat. Reduce heat to medium-low and nestle the chicken, skin side up, into the mixture. Cover and simmer over medium-low heat until the orzo is al dente and a thermometer inserted into the thickest portion of chicken registers 165°F, 14 to 15 minutes.

  • Remove from heat; let stand, covered, for 5 minutes. Uncover and broil until the chicken skin is crisp, 2 to 3 minutes. Garnish with parsley, oregano and a squeeze of lemon juice, if desired. Serve immediately.

Nutrition Facts

641 calories; fat 37g; cholesterol 142mg; sodium 703mg; carbohydrates 44g; dietary fiber 3g; protein 32g; sugars 6g; niacin equivalents 10mg; saturated fat 8g; vitamin a iu 755IU.
Advertisement
Advertisement