Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 1.5 cups uncooked orzo pasta
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp lemon zest
  • 3 cups low-sodium chicken broth
  • 0.5 cup dry white wine
  • 2 cups fresh baby spinach
  • 0.5 cup crumbled feta cheese
  • 0.25 cup fresh parsley, chopped
  • 0.5 cup Kalamata olives, pitted and halved
  • 1 lemon, cut into wedges

Instructions:

  1. Season the chicken thighs with dried oregano, garlic powder, salt, and pepper. Place chicken skin-side down in a large oven-safe skillet over medium-high heat with olive oil.
  2. Sear the chicken for 6-8 minutes without moving until the skin is mahogany-colored and crispy. Flip and cook for an additional 2 minutes, then remove chicken to a side plate.
  3. In the same skillet with the rendered chicken fat, add the diced onion and dry orzo. Sauté for 3-4 minutes, stirring constantly until the orzo is toasted and smells nutty.
  4. Add the minced garlic and lemon zest, cooking for 30 seconds until fragrant.
  5. Deglaze the pan by pouring in the white wine (or a splash of broth), scraping the bottom of the pan with a wooden spoon to release the flavorful brown bits.
  6. Pour in the remaining chicken broth and bring to a gentle simmer. Return the chicken thighs to the pan, nestling them on top of the orzo.
  7. Cover and cook (or transfer to a 400°F oven) for 12-15 minutes until the liquid is absorbed and chicken reaches an internal temperature of 165°F.
  8. Stir in the fresh baby spinach, crumbled feta, olives, and parsley. Serve immediately with fresh lemon wedges.