This Might Be The Most Underrated Chicken Dinner Ever

Greek-marinated chicken and al dente orzo get together in my one-pot Lemon Chicken Orzo Recipe. The chicken is pan-seared, then braised with the pasta in the savory, lemon-infused pan juices for a creamy, restaurant-style meal. I’ve been loving this for our weeknight dinners.

→ Ingredients

For the Marinade:
• 1/2 peeled and roughly chopped shallot
• 5 garlic cloves
• Juice of 2 lemons, about 5 to 6 tablespoons
• 2 tablespoons Dijon mustard
• ½ teaspoon sweet paprika
• 1 fresh rosemary sprig leaves
• 5 fresh thyme sprig leaves
• 1/3 cup olive oil
• ¼ cup water
• 3 ½ to 4- pound roasting chicken, fabricated into thighs, drums, breasts, and wings
• salt and pepper to taste
For the Chicken Orzo:
• 3 tablespoons olive oil
• 1 peeled, small-diced yellow onion
• 2 peeled, medium-diced carrots
• 2 medium diced ribs of celery
• 2 finely minced garlic cloves
• 1 cup dry white wine
• 4 cups chicken stock
• 4 to 6 fresh thyme sprigs with leaves
• 16 ounces orzo pasta
• 5 ounces baby spinach
• Juice of ½ lemon
• salt and pepper to taste

Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

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