Chicken and Orzo with Lemon and Olives Recipe
As this Chicken and Orzo with Lemon and Olives cooks, the orzo turns smooth and creamy. The entire dish requires just one pan and is a thing of beauty when it reaches the table.
- 4 Whole Chicken Legs
- 2 tablespoons olive oil
- 1 ½ cups orzo
- 3 cups chicken broth
- 1 large clove Garlic, minced
- 1 small Lemon, cut into 8 wedges
- 1 teaspoon Freshly Squeezed Lemon Juice
- ¾ cup pitted Kalamata Olives
- 1 large Bay Leaf
- 3 tablespoons Chopped Fresh Oregano, divided (substitute 1 tablespoon of dried oregano)
Heat the oven to 350 degrees. Season the chicken legs well on all sides with 1 ½ teaspoons salt and 1 teaspoon 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, about 5 minutes. Remove from the pan.
Add the orzo, chicken stock, garlic, lemon wedges and juice, olives, bay leaf and 1 tablespoon 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.
Calories: 613kcal | Carbohydrates: 49g | Protein: 31g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1162mg | Potassium: 518mg | Fiber: 5g | Sugar: 3g | Vitamin A: 293IU | Vitamin C: 15mg | Calcium: 112mg | Iron: 3mg