One-pan Greek Chicken and Risoni (Orzo)
Servings: 4
Calories: 760kcal
Golden, juicy chicken thighs with crispy skin, nestled into garlicky, lemony risoni – all cooked in one pan. No boiling pasta, no juggling pans. This One-pan Greek Chicken and Risoni (Orzo) recipe is a comforting, crowd-pleasing dinner that looks impressive but couldn’t be easier!
Ingredients
CHICKEN
- 5 bone-in chicken thigh cutlets (approximately 1.2 kg/2½ lb)
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh 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 freshly cracked black pepper
RISONI
- 300 g risoni (orzo)
- 875 ml hot chicken stock (see note 1)
- 2 tbsp fresh lemon juice, plus sliced lemon to serve
- 100 g baby spinach
- 100 g freshly grated parmesan
- Crumbled feta, to serve (optional)
Instructions
- 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, sugar, 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.
Notes
Note 1 – In order for the chicken and risoni (orzo) to cook perfectly, hot chicken stock must be used. The easiest way to make this is to use chicken stock powder (bouillon) or cubes (use the ratio as per the packet instructions) and boiling water from the kettle, combined in a large jug, just before needed.
Note 2 – You may notice some liquid sitting on top of the risoni (orzo) when it comes out of the oven. This is normal. Stirring through the spinach and parmesan, then letting it sit for 2–3 minutes, will allow it to be fully absorbed. If excess liquid remains, return the tray to the oven for 5 minutes. If your risoni is still too firm after baking, cover the dish with foil and return to the oven for another 5–10 minutes until tender.
Make Ahead
The chicken can be marinated up to 24 hours in advance and stored, covered, in the fridge. While the dish is best cooked and served fresh, you can also grate the parmesan and wash the spinach ahead to speed things up at dinner time.Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. The chicken and risoni can be stored together.- Microwave reheating – Reheat in the microwave on high until steaming hot, adding a splash of water or stock to loosen if needed.
- Oven reheating – Cover with foil and bake at 200°C (400°F) (180°C/350°F fan-forced) for 15–20 minutes or until hot.
- Freezing is not recommended as the risoni may become mushy and the texture of the spinach and cheese can change.
Nutrition Facts
One-pan Greek Chicken and Risoni (Orzo)
Amount per Serving
Calories
760
% Daily Value*
Fat
30
g
46
%
Saturated Fat
8
g
50
%
Trans Fat
0.02
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
15
g
Cholesterol
150
mg
50
%
Sodium
1484
mg
65
%
Potassium
949
mg
27
%
Carbohydrates
72
g
24
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
48
g
96
%
Vitamin A
2858
IU
57
%
Vitamin C
18
mg
22
%
Calcium
294
mg
29
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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