Mediterranean Chicken Thighs with Orzo & Veggies
Juicy chicken thighs braised with tomatoes, olives, and Mediterranean spices over tender orzo with green beans and peppers.
Cuisine: Mediterranean
Cooking time: 47 minutes
Serves: 4
Ingredients
- 2 pounds Chicken thighs (bone-in, skin-on)
- 1.5 cups Orzo
- 1 15-ounce can Tinned tomato
- 1 cup Green beans
- 1 medium Red or yellow bell pepper
- 1 medium Onion
- 3 cloves Garlic
- 0.5 cup Olives (green or black)
- 1 medium Lemon
- 2 ounces Chorizo (optional)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Crushed red pepper flakes
- 1 teaspoon Dried oregano
- 2 cups Water or chicken broth
Instructions
- 1. Preheat oven to 400°F. Pat chicken dry, season with salt, pepper, and oregano.
- 2. Heat olive oil in a large oven-safe skillet over medium-high. Brown chicken thighs, skin side down, 5 minutes. Flip and brown 2 minutes. Remove and set aside.
- 3. Add diced onion and sliced chorizo (if using) to skillet. Sauté 2 minutes. Add minced garlic, sliced bell pepper, and green beans; cook 3 minutes.
- 4. Stir in orzo, tinned tomato, olives, crushed red pepper, and 2 cups water or broth. Nestle chicken thighs on top, skin side up. Bring to simmer.
- 5. Transfer skillet to oven. Bake uncovered 20 minutes, until chicken is cooked through and orzo is tender.
- 6. Remove from oven. Squeeze lemon over dish. Let rest 5 minutes before serving.
Browse more: Mediterranean Diet
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