Lemon Orzo Chicken




  • 1 1/2 lbs Chicken Thighs , Drum Sticks or a Combination of both
  • 1 1/2 Cups Orzo
  • 2-3 Tablespoons Olive Oil or enought to cover bottom of skillet/dutch oven
  • 3 Cups Chicken Broth
  • 1 Whole Lemon Sliced
  • 1 Clove Garlic Chopped
  • 3 TBS Lemon Juice
  • 1/2 Cup Pitted Kalamata Olives, Diced
  • 1/2  tsp Dried Oregano
  • 1 tsp salt


1.  Pre-Heat oven to 350 degrees. Generously salt and pepper all sides of chicken.

2.  In a oven proof skillet or dutch oven, heat the olive oil over medium/high heat.  Brown all sides of chicken , about five minutes per side.  Once browned, remove chicken from pan and set aside.

3.  To the dutch oven, add the orzo and garlic, saute for 2 minutes scraping the bits from bottom of the pan.  Turn off heat and add the chicken broth,  lemon slices, lemon juice, diced olives,  dried oregano and tsp of salt. Stir well.  Add the chicken back to the pan.  Cover the pan and place in your pre- heated oven.  Bake for 45 minutes.