Greek Chicken With Lemon and Orzo

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: 4 people

This one-pot Greek chicken with lemon and orzo is everything you need for an easy and delicious Mediterranean meal.

USA - Metric

Ingredients

4 bone-in chicken thighs (about 1 pound/450 grams)
4 bone-in chicken drumsticks (about 1 pound/450 grams)
2 tablespoons olive oil
2 leeks thinly sliced
3 cloves garlic
1 cup orzo pasta (risoni)
1 large lemon zest and juice
1 teaspoon dried oregano
2 cups chicken broth or vegetable broth
salt and pepper to taste
½ cup crumbled feta optional
1 handful fresh parsley optional

Instructions

Brown the chicken (Stovetop)
Preheat the oven to 375°F (190°C).
Heat 2 tablespoons olive oil in a large oven-proof skillet over medium-high heat.
Add 4 bone-in chicken thighs and 4 bone-in chicken drumsticks and sear them for 5-6 minutes per side, seasoning them with salt and pepper.
Remove the chicken from the pan and set it aside.
Sauté leek and garlic (Stovetop)
In the same skillet, add 2 leeks (rinsed and thinly sliced) and sauté on medium heat for 3 minutes.
Add 3 cloves garlic (pressed or grated) and sauté for 1 minute or until fragrant.
Toast the orzo (Stovetop)
Stir in 1 cup orzo pasta and toast it in the flavor base for two minutes.
Add 2 cups chicken broth, the zest and juice of 1 large lemon.
Season with salt and pepper and bring to a simmer.
Transfer to the oven.
Add the chicken back into the skillet, nestling the pieces into the orzo. Sprinkle with 1 teaspoon dried oregano.
Cover with an oven-proof lid or aluminum foil and bake at 375°F (190°C) for about 30 minutes or until the chicken is fully cooked (internal temperature should reach 165°F/75°C).
Finish and serve
Remove the skillet from the oven, stir in ½ cup crumbled feta, taste it and adjust it for salt if needed.
Top with more lemon zest and 1 handful fresh parsley before serving. Scrape down the orzo that sticks to the sides of the skillet. Those are the best bits 😉.
Serve with a fresh side like a simple cucumber and tomato salad or a dollop of Greek yogurt.

Notes

✅ SUBSTITUTIONS

Bone-in chicken thighs and drumsticks: we use skinless bone-in thighs and skin-on drumsticks. Use skin-on for more flavor; skinless for healthier. Substitute boneless chicken breasts.
Leek: Substitute thinly sliced white onion.
Dried oregano: Substitute dried thyme.
Chicken broth: Substitute vegetable broth.
Feta cheese: Substitute grated parmesan or pecorino.
Orzo (risoni): substitute fregola, pearl couscous, or basmati rice but might need to taste and adjust cooking time.

✅ WANT TO MAKE IT ON THE STOVETOP?

Follow the recipe until step 3 then cover skillet with a lid and reduce the heat to low. Let it simmer for about 30 minutes, until the chicken is cooked through (internal temperature of 165°F/75°C) and the orzo is tender. You might need to stir the orzo ocasionally to prevent it from sticking to the pan.

✅ TIPS

Pick the right skillet: a large one with low edges. Cast iron or stainless steel with a heavy bottom is best for delicious, crispy edges.
Sear the chicken: It's essential to spend the first 10 minutes searing the chicken well (5 minutes per side) to lock in juices and flavor.
Leek is key! I don't think there's a better vegetable than leek (and garlic) to add character, delicate buttery sweetness, and a smooth, melt-in-your-mouth texture.
Want more crispiness? Bake uncovered for the last 10 minutes to get extra-crispy orzo on the edges of the skillet.

✅ STORAGE

Transfer the leftovers to an airtight container and refrigerate for 3 days. Reheat in the microwave. We don't recommend freezing, as the orzo will get mushy.