Mediterranean Chicken Thighs with Lemon Orzo & Veggies
Juicy chicken thighs roasted with Mediterranean spices, served atop zesty lemon orzo with green beans, carrots, and olives.
Cuisine: Mediterranean
Cooking time: 40 minutes
Serves: 2
Ingredients
- 1 pound Chicken thighs (bone-in, skin-on)
- 3/4 cup Orzo
- 1 cup Green beans
- 1 cup Carrots
- 1/2 cup Onion
- 2 cloves Garlic
- 1/2 cup Tinned tomato
- 1/4 cup Olives (green or black)
- 1 whole Lemon
- 1/2 teaspoon Red pepper flakes
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
- 1. Preheat oven to 400°F. Pat chicken thighs dry and season with salt, pepper, oregano, and half the red pepper flakes.
- 2. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high. Sear chicken thighs, skin-side down, until golden, about 4 minutes. Flip and cook 2 more minutes. Remove and set aside.
- 3. Add remaining olive oil, onion, and carrots to skillet. Sauté 3 minutes. Add garlic and green beans; cook 2 more minutes.
- 4. Stir in orzo, tinned tomato, olives, remaining red pepper flakes, and 1 1/4 cups water. Nestle chicken thighs on top.
- 5. Transfer skillet to oven. Bake uncovered 18–20 minutes, until chicken is cooked through and orzo is tender.
- 6. Remove from oven. Squeeze lemon juice over dish. Serve hot, garnished with lemon zest and extra olives if desired.
Browse more: Mediterranean Diet
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