Brown’s Bites

One-pan Greek Chicken and Risoni (Orzo)

Name: One-pan Greek Chicken and Risoni (Orzo)
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 5–6 bone-in chicken thigh cutlets (approximately 1.2 kg/2 lb 10 oz); 3 tbsp extra-virgin olive oil; 3 tbsp lemon juice; 1 tsp freshly minced garlic; 1 tsp dried oregano; 1 tsp sweet paprika; 1 tsp brown sugar (optional); 1 tsp sea salt flakes; ¼ tsp cracked black pepper; 1½ cups (300 g) risoni (orzo); 3½ cups (875 ml) hot chicken stock (see note 1); 2 tbsp lemon juice, plus sliced lemon to serve; 2 generous, firmly packed cups (100 g) baby spinach; 1 cup (100 g) freshly grated parmesan; Crumbled feta, to serve (optional)

4 servings

porcijos

15 minutes

aktyvus laikas

1 hour 10 minutes

bendras laikas

Pradėti Gaminti

Ingredientai

5–6 bone-in chicken thigh cutlets (approximately 1.2 kg/2 lb 10 oz)

3 tbsp extra-virgin olive oil

3 tbsp lemon juice

1 tsp freshly minced garlic

1 tsp dried oregano

1 tsp sweet paprika

1 tsp brown sugar (optional)

1 tsp sea salt flakes

¼ tsp cracked black pepper

1½ cups (300 g) risoni (orzo)

3½ cups (875 ml) hot chicken stock (see note 1)

2 tbsp lemon juice, plus sliced lemon to serve

2 generous, firmly packed cups (100 g) baby spinach

1 cup (100 g) freshly grated parmesan

Crumbled feta, to serve (optional)

Nurodymai

Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).

Marinate the chicken

– In a large baking dish, combine the olive oil, lemon juice, garlic, oregano, paprika, salt and pepper. Add the chicken thighs and toss to coat. Arrange the chicken, skin-side up, and marinate for at least 20 minutes (or overnight in the fridge for more flavour). Alternatively, cook immediately.

Roast

– Cook in the oven for 35 minutes or until the skin is golden.

Baste

– Remove the dish from the oven. Baste the chicken in the tray juices, spoon out any excess fat, leaving roughly 2 tablespoons.

Add the risoni and stock

– Scatter the risoni around the chicken in an even layer. Carefully pour in the hot chicken stock and lemon juice, making sure the pasta is mostly submerged (but leave the chicken skin exposed). Return to the oven and bake for a further 18–20 minutes, or until the risoni is tender and most of the liquid has been absorbed. There may be a small pool of residual liquid on top of the risoni, which is normal (it gets absorbed in the next step).

Finish with spinach and cheese

– Remove the dish from the oven. Remove the chicken from the dish and set aside on a plate. Add the baby spinach and parmesan to the risoni in the dish. Gently stir the risoni until the cheese melts and the spinach has wilted slightly. Return the chicken to the dish. Let it sit for 2–3 minutes to absorb any remaining liquid and allow the spinach to soften fully. If you still find you have excess liquid, see note 2.

Serve

– Top with crumbled feta and extra lemon slices, if using, and drizzle with the pan juices. Serve warm, straight from the baking dish.

Mityba

Porcijos Dydis

Kalorijos

564

Bendras Riebalų Kiekis

28.4 g

Sočiųjų Riebalų Kiekis

11.5 g

Nesotieji Riebalai

Transriebalai

0 g

Cholesterolis

79.9 mg

Natris

1601.4 mg

Bendri Angliavandeniai

44.1 g

Maistinė Skaidula

2.5 g

Bendras Cukraus Kiekis

7.9 g

Baltymai

32.4 g