Chicken thighs, orzo, and vegetables simmered together in a tangy tomato-herb broth with feta and olives.
# Components:
→ For the Chicken
01 - 6 bone-in, skin-on chicken thighs (about 2 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon garlic powder
05 - Salt and freshly ground black pepper, to taste
→ For the Orzo and Vegetables
06 - 1 large onion, diced
07 - 1 red bell pepper, chopped
08 - 3 cloves garlic, minced
09 - 1 1/2 cups orzo pasta
10 - 1 can (14 ounces) diced tomatoes
11 - 2 1/2 cups chicken broth
12 - 1 zucchini, diced
13 - 1/2 cup Kalamata olives, pitted and halved
14 - 1 tablespoon tomato paste
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon dried basil
→ For the Finish
17 - 1/2 cup crumbled feta cheese
18 - 2 tablespoons chopped fresh parsley
19 - 1 tablespoon fresh lemon juice
20 - Lemon wedges, for serving
# Directions:
01 - Season chicken thighs with dried oregano, garlic powder, salt, and black pepper. Heat olive oil in a large, deep skillet over medium-high heat. Place chicken skin-side down and sear for 6 to 8 minutes until golden and crispy. Flip and sear an additional 3 minutes. Transfer chicken to a plate.
02 - In the same skillet, add diced onion and chopped red bell pepper. Sauté for 4 to 5 minutes, stirring often, until softened. Add minced garlic and cook for 30 seconds until aromatic.
03 - Stir in orzo pasta, coating it thoroughly with the sautéed vegetables for 1 minute. Pour in diced tomatoes with their juices, chicken broth, tomato paste, dried oregano, and dried basil. Stir well and bring mixture to a gentle simmer.
04 - Return seared chicken thighs to the skillet, skin-side up, nestling them into the orzo mixture. Cover and simmer for 15 to 18 minutes, stirring occasionally, until orzo is tender and chicken has reached an internal temperature of 165°F.
05 - Uncover the skillet and stir in diced zucchini and halved Kalamata olives. Cook uncovered for 3 to 4 minutes until zucchini is just tender-crisp.
06 - Remove the skillet from heat. Sprinkle crumbled feta cheese and chopped parsley evenly over the dish. Drizzle with fresh lemon juice and serve hot with lemon wedges on the side.
