Description
A delightful Mediterranean dish featuring tender chicken thighs marinated in fresh lemon juice and garlic, served with orzo pasta for a weeknight dinner bursting with flavor.
Ingredients
- 2 pounds chicken thighs or breasts (bone-in for juicier meat or boneless for quicker cooking)
- 1/4 cup fresh lemon juice
- 4 cloves garlic (minced)
- 2 tablespoons olive oil (extra virgin recommended)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup orzo pasta
- 2 cups chicken broth or stock
- 2 tablespoons butter
- 1/4 cup fresh parsley (chopped)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the lemon juice, minced garlic, olive oil, oregano, salt, and pepper in a mixing bowl to create a marinade. Add the chicken, ensuring it coats evenly. Let it marinate for at least 30 minutes; longer for more flavor.
- Heat a large oven-safe skillet over medium-high heat. Add the marinated chicken, cooking for about 5 minutes per side until browned.
- Pour in the chicken broth, then add the orzo, stirring gently. Bring it to a simmer.
- Transfer the skillet to the oven, baking for around 20-25 minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven, and stir in the butter and chopped parsley. Optionally, sprinkle grated Parmesan cheese before serving.
Notes
Use fresh lemon juice for the best flavor. Consider adding spinach or cherry tomatoes to enhance nutrition and presentation.
