Chicken Thighs with Lemon and Spinach Orzo Recipe

This one-pan recipe is packed with bright flavors, like lemon, garlic, and rosemary, and can be prepped and plated in under an hour. It’s a fresh, comforting meal that tastes impressive while being low-effort enough to add to your weeknight rotation.

Level: Beginner

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Serves: 4-6

Cook it With Our: Lodge Seasoned Round Skillet 12"

Ingredients:

• 6 chicken thighs

• 1 teaspoon salt

• ½ teaspoon pepper

• ½ teaspoon garlic powder

• 1 tablespoon olive oil

• 4 clove garlic, minced

• 1 shallot, sliced thinly

• 1 cup orzo

• 3 ½ cups chicken stock

• 2 tablespoons rosemary

• 1 tablespoon lemon zest

• 2 cups spinach, uncooked

• 2 tablespoons lemon juice

• grated parmesan, for garnish

• fresh rosemary, for garnish

• sliced lemon, for garnish

• red pepper flakes, for garnish

• parsley, for garnish

Lodge Seasoned Round Skillet 12"

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Directions:

1. Preheat the oven to 200° C.

2. Heat a 12-inch frying pan over medium high, about 5 minutes.

3. Season chicken on all sides with salt, pepper, and garlic powder.

4. Add oil and sear chicken skin side down until skin is golden brown and crispy, 4-5 minutes.

5. Flip chicken and cook for 4-5 minutes. Set chicken aside on a plate. It will finish cooking later.

6. Reduce heat to medium and add garlic and shallot for 1-2 minutes.

7. Add orzo, rosemary, and lemon zest. Stir for 1-2 minutes, then add the chicken stock and bring to a boil.

8. Reduce to a simmer and cover until the stock has been absorbed by the orzo, about 12-15 minutes.

9. Stir in spinach and lemon juice a little at a time until wilted.

10. Add chicken skin side up and bake until chicken is cooked through and the skin is crispy about 5-7 minutes.

11. Sprinkle with cheese and red pepper flakes and garnish with sliced lemon rosemary and parsley.