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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"


  • 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


  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.

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