Ingredients:

  • 1.5 kg bone-in skin-on chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 500 g dried orzo pasta
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 0.5 tsp red pepper flakes
  • 750 ml low-sodium chicken broth
  • 1 large lemon, zested and juiced
  • 100 g jarred Kalamata olives, pitted and halved

Instructions:

  1. Preheat your oven to 375°F. Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt, pepper, and a portion of the dried oregano.
  2. Heat extra virgin olive oil in a large 12-inch oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-7 minutes without moving them until the skin is mahogany and crispy. Flip and sear for an additional 2 minutes, then remove chicken to a side plate.
  3. In the same skillet with the remaining chicken fat, add the diced yellow onion. Sauté for 3–4 minutes until translucent. Stir in the minced garlic and the remaining dried oregano and red pepper flakes, cooking for 1 minute until fragrant.
  4. Add the dry orzo to the pan and stir for 2 minutes to lightly toast the pasta. Pour in the chicken broth, lemon juice, and lemon zest. Stir well, scraping the bottom of the pan to release the brown bits (fond).
  5. Stir in the halved Kalamata olives. Arrange the seared chicken thighs back on top of the orzo mixture, skin-side up. Transfer the skillet to the preheated oven.
  6. Cover and bake for 20 minutes, then remove the lid and bake for another 10-15 minutes until the liquid is absorbed, the orzo is tender, and the chicken reaches an internal temperature of 165°F. Let rest for 5 minutes before serving.