Tangy Lemon Chicken and Orzo

Tangy Lemon Chicken and Orzo


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This dish inspired by the flavors of the Mediterranean tops chicken thighs and orzo with zesty lemons and smooth olives. Garnish with fresh oregano to add an elegant finishing touch.

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Time needed

45-50 min preparation + 25-30 min cooking

Serving Size / Yield

4-6 servings


  • 4-6 Chicken Thighs
  • Kosher Salt, to taste
  • Black Pepper, to taste
  • 2 Tbs. Olive Oil
  • 1 1/2 C. Orzo Pasta
  • 3 C. Chicken Broth
  • 1 large Garlic Clove, minced
  • 1 small Lemon, sliced
  • 1 tsp. Lemon Juice
  • 3/4 C. Green Olives, pitted
  • 1 large Bay Leaf
  • 1 tsp. Dried Oregano

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Preheat the oven to 350 degrees. Season chicken thighs with salt and pepper. In a large stockpot, heat the olive oil over medium-high heat. Place 2 thighs in the pot. Once the thighs have been browned well on all sides, remove and set aside. Repeat until all thighs have been cooked. Add the orzo, chicken stock, garlic, lemon slices and juice, olives, bay leaf and oregano to the pot, then stir. Return the chicken to the pot. Cover and bake for 25 to 30 minutes until the chicken is tender. Remove the bay leaf and serve.

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