This is just a really nice, hassle-free weeknight meal to have in your back pocket. Minimal prep, maximum flavor, and you literally can’t mess it up. The bones in the thighs prevent them from overcooking. Even if you overcook the orzo, it’s still packed with lemon and chicken goodness, so it doesn’t even matter. Ordinarily I would leave out this spinach, but in this case it provides a nutty relief to all the layers of citrus. The feta is basically functionless in terms of flavor, but it does add an unctuous creaminess to the dish, which is again needed due to the sheer power of the lemon. Serve it with some prosciutto-wrapped melon or along side your favorite spritz, and you’ll feel just like you’re sitting in the Mediterranean eating dinner across from the beach.
Butter Count: 4 Tbsp
INGREDIENTS:
4 bone-in skin-on chicken thighs
1 tsp dried oregano
2 Tbsp olive oil
1 onion, diced
4 garlic cloves, minced
1 cup dried orzo
2.5 cups chicken broth
Juice from 1 lemon
2 cups baby spinach
1 lemon, thinly sliced
4 Tbsp butter
1/2 cup feta, crumbled
Fresh parsley, chopped, for serving
Fresh basil, chopped, for serving
INSTRUCTIONS:
Season the chicken thighs on both sides with the oregano, and salt and pepper to taste.
Heat the olive oil in a large oven-proof pan over medium-high heat. Place the chicken, skin side down, in the hot oil and sear 5 minutes. After 5 minutes, check to see if they can be flipped without sticking to the pan. If they are sticking, wait another minute. When they can be flipped easily, flip them and sear 2 more minutes. Transfer the chicken to a plate.
Add the onion to the pan with reserved chicken juices. Cook about 3 minutes until translucent.
Add the garlic and cook one minute.
Add the orzo and cook, stirring constantly, about 1 minute.
Add the chicken broth and lemon juice. Stir well.
Add the spinach and cook until wilted.
Preheat the oven to 400F.
Nestle the chicken thighs into the orzo, and scatter the thin lemon slices all around it.
Top each chicken thigh with 1 Tbsp of butter.
Scatter the feta all over.
Bake, uncovered, about 30 minutes.
Remove it from the oven and shower it with fresh parsley and basil.