Chicken and Orzo with Lemon and Olives

Chicken and Orzo with Lemon and Olives


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This simple, one-pot meal is jam-packed with zesty lemon flavor and creamy orzo. You'll want to make it again and again!

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Northbrook, IL


  • 4-6 chicken thighs or 8 drumsticks or 4 whole chicken legs
  • Salt, pepper to taste
  • 2 Tbs. olive oil
  • 1 1/2 C. orzo
  • 3 C. chicken broth
  • 1 large clove garlic, minced
  • 1 small lemon, cut into 8 wedges
  • 1 tsp. freshly squeezed lemon juice
  • 3/4 C. pitted Kalamata olives
  • 1 large bay leaf
  • 3 Tbs. chopped fresh oregano, divided or 1 Tbs. dried oregano

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Heat the oven to 350 degrees. Season the chicken well on all sides with 1 1/2 tsp. salt and 1 tsp. pepper.

In a Dutch oven or large stockpot, heat the olive oil over medium-high heat. Working in batches, brown the legs well on all sides. Make sure to brown well - 5-8 minutes depending on thickness of chicken. Remove from the pan.

Add the orzo, chicken stock, garlic, lemon wedges and juice, olives, bay leaf and 1 Tbs. of the oregano. Stir to combine all the ingredients, then return the chicken to the pan. Cover and transfer to the oven. Bake for 25 to 30 minutes, until the chicken is done (the meat will be firm and its juices will run clear). Taste and adjust the seasoning if necessary, sprinkle with the remaining oregano and serve.

Reviews (2)

  • I've made this twice. First time in the crockpot. Thought the lemon pith put a bitter taste to it, so peeled the lemon zest then cut off the pith and just used lemon sections. Tasted much better. Tho' next time I'll use other than Kalamata olives. Was told I could make it again. Will work on perfecting a crock pot version.

    Flag as inappropriate recipegirl  |  April 7, 2009

  • I have made this recipe twice and it is scrumptious. The first time, I used chicken boullion and the second time I used canned chicken broth. There is too much liquid used and I suggest you cut it back to 2 3/4 cup. Also, if you are using large chicken thighs, cook them longer before adding to oven mixture. Using flavored olive oil (like lemon or Spanish) really gives this recipe refinement, Believe me, I will be cooking it often.

    Flag as inappropriate Karmakid  |  August 25, 2008

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