Lemon and Herb Chicken Thighs with Orzo

Serves 4

Time 45 minutes

Ingredients

8 chicken thighs, bone-in and skin-on

1 tbsp olive oil

Salt and freshly ground black pepper, to taste

1 lemon, thinly sliced

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme leaves

1 tbsp fresh parsley, chopped

4 garlic cloves, peeled and minced

250ml chicken stock

2 tbsp unsalted butter

150g orzo

Extra parsley, for garnish

Method

Preheat your oven to 200°C. Season the chicken thighs generously with salt and pepper.

In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes, or until the skin is golden brown. Flip and cook for an additional 3 minutes on the other side.

Add garlic and sauté until fragrant, about 1 minute. Pour in the chicken stock, stirring to deglaze the pan and release any browned bits from the bottom. Add the butter, lemon slices, rosemary, thyme, and parsley, stirring until the butter is melted and the sauce is well combined.

Once boiling, place the skillet into oven and bake with lid on for 15-20 minutes. Then remove the lid and add the orzo to the skillet, stirring to coat them in the sauce, and bake with the lid off for a further 5-10 minutes, or until the chicken is cooked through and the pasta is tender.

Garnish with extra parsley and serve hot. Enjoy this dish as a comforting one-pot meal with the pasta absorbing all the rich flavors from the sauce and herbs.