Ingredients
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4 (6 ounce) bone-in, skin-on chicken thighs
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¼ cup fresh lemon juice, plus more for serving
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3 cloves garlic, minced
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1 tablespoon chopped fresh rosemary
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2 teaspoons chopped fresh oregano, plus more for garnish
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½ teaspoon crushed fennel seeds
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3 tablespoons extra-virgin olive oil, divided
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½ teaspoon salt
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½ teaspoon ground pepper
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1 large red onion, sliced (¼-inch)
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1 pint cherry tomatoes
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1 cup uncooked orzo
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⅓ cup pitted Kalamata olives
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1 ½ cups unsalted chicken broth
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Chopped fresh flat-leaf parsley for garnish
Directions
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Combine chicken, lemon juice, garlic, rosemary, oregano, fennel seeds and 2 tablespoons oil in a large zip-top plastic bag. Seal the bag; refrigerate for 25 to 30 minutes.
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Remove the chicken from the marinade and pat dry (discard marinade). Sprinkle the chicken evenly with salt and pepper. Heat the remaining 1 tablespoon oil in a 10-inch cast-iron skillet over medium-high heat. Arrange the chicken, skin-side down, in the pan; cook, undisturbed, until browned and crispy, about 7 minutes. Flip and cook until browned on other side, about 4 minutes. Transfer to a plate. (The chicken will not be cooked through.) Do not wipe the pan clean.
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Add onion and tomatoes to the pan; cook over medium-high heat, stirring occasionally, until the onion is charred and the tomatoes are blistered, about 5 minutes.
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Preheat oven to broil with rack in center position. Add orzo and olives to the mixture in the skillet; stir to combine. Stir in broth. Bring to a boil over medium-high heat. Reduce heat to medium-low and nestle the chicken, skin-side up, into the mixture. Cover and simmer over medium-low heat until the orzo is al dente and a thermometer inserted into the thickest portion of chicken registers 165°F, 14 to 15 minutes.
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Remove from heat; let stand, covered, for 5 minutes. Uncover and broil until the chicken skin is crisp, 2 to 3 minutes. Garnish with parsley, oregano and a squeeze of lemon juice, if desired. Serve immediately.
Nutrition Facts (per serving)
641 | Calories |
37g | Fat |
44g | Carbs |
32g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 1 chicken thigh, about ½ cup vegetables & about ½ cup orzo | |
Calories 641 | |
% Daily Value * | |
Total Carbohydrate 44g | 16% |
Dietary Fiber 3g | 11% |
Total Sugars 6g | |
Protein 32g | 64% |
Total Fat 37g | 47% |
Saturated Fat 8g | 40% |
Cholesterol 142mg | 47% |
Vitamin A 755IU | 15% |
Sodium 703mg | 31% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.