Kalamata Lemon Chicken with Orzo

We’ve been experimenting with more dishes that call for chicken thighs. I confess that chicken breasts will always be my favorite, but in truth the thighs have more flavor.

I think the aroma of chicken roasting in the oven with kalamata olives and lemons smells like comfort food. From start to finish this takes about 45 minutes, which is relatively quick for most comfort food dishes.

I’ve fallen head over heels in love with orzo and frequently use it in place of rice. For one reason, it cooks much faster and can be ready in under 15 minutes even if you count the time it takes for the water to boil. Brown rice, which is the rice we eat when we eat rice, takes at least 45 minutes from start to finish. Orzo is one of the reasons this dish doesn’t take a long time to cook.

This post, as well as some in the future, is shorter than usual because we’re in the midst of refreshing and remodeling a new house. I will be busy for the next several weeks and I probably won’t be able to get around and visit with my friends as much as usual, and also we may be without the internet until we get settled. Please, just hang in there with me. Things will be back to normal soon.

Kalamata Lemon Chicken
Adapted from Better Homes & Garden – serves 4

1 ¼ pounds skinless, boneless chicken thighs
Kosher salt
Freshly ground black pepper
1 tablespoon olive oil
2/3 cup dried orzo
½ cup drained and pitted kalamata olives
1-14oz can low sodium, low fat chicken broth (or homemade)
1 tablespoon freshly squeezed lemon juice
½ of a lemon, cut into thin wedges
1 teaspoon dried oregano or Greek seasoning
Hot chicken broth, optional, use as needed
Freshly snipped oregano, including the flower if you have it, for garnish

Preheat the oven to 400 degrees F. Season chicken with salt and freshly ground black pepper. In a 4-quart Dutch oven, brown the chicken in hot oil over medium-high heat for about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, and oregano.

Bake, covered, in a 400 degree F oven about 35 minutes or until chicken is tender and no longer pink (180 degrees F). Serve in shallow bowls. Add additional hot broth if you want the dish on the soupy. Garnish with snipped fresh oregano and serve right away.

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This will be shared with Foodie Friday at Rattlebridge Farms, Foodie Friday at Simple Recipes, Seasonal Sunday at the Tablescaper, and On the Menu Monday at Stone Gable.

Have a great weekend everyone.