A one-pot dinner makes for easy cleanup, and this is a chicken recipe the whole family will love!
4 (6-ounce) bone-in, skin-on chicken thighs
¼ cup fresh lemon juice, plus more for serving
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh oregano, plus more for garnis
½ teaspoon crushed fennel seeds
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt
½ teaspoon ground pepper
1 large red onion, sliced (¼-inch)
1 pint cherry tomatoes
1 cup uncooked orzo
⅓ cup pitted Kalamata olives
1 ½ cups unsalted chicken broth
Chopped fresh flat-leaf parsley for garnish
Combine chicken, lemon juice, garlic, rosemary, oregano, fennel seeds and 2 tablespoons oil in a large zip-top plastic bag. Seal the bag; refrigerate for 25 to 30 minutes.
Remove the chicken from the marinade and pat dry (discard marinade). Sprinkle the chicken evenly with salt and pepper. Heat the remaining 1 tablespoon oil in a 10-inch cast-iron skillet over medium-high heat. Arrange the chicken, skin-side down, in the pan; cook, undisturbed, until browned and crispy, about 7 minutes. Flip and cook until browned on other side, about 4 minutes. Transfer to a plate. (The chicken will not be cooked through.) Do not wipe the pan clean.
Add onion and tomatoes to the pan; cook over medium-high heat, stirring occasionally, until the onion is charred and the tomatoes are blistered, about 5 minutes.
Preheat oven to broil with rack in center position. Add orzo and olives to the mixture in the skillet; stir to combine. Stir in broth. Bring to a boil over medium-high heat. Reduce heat to medium-low and nestle the chicken, skin side up, into the mixture. Cover and simmer over medium-low heat until the orzo is al dente and a thermometer inserted into the thickest portion of chicken registers 165°F, 14 to 15 minutes.
Remove from heat; let stand, covered, for 5 minutes. Uncover and broil until the chicken skin is crisp, 2 to 3 minutes. Garnish with parsley, oregano and a squeeze of lemon juice, if desired. Serve immediately.
Serving Size: 1 chicken thigh, about ½ cup vegetables & about ½ cup orzo
Per Serving: 641 calories; fat 37g; cholesterol 142mg; sodium 703mg; carbohydrates 44g; dietary fiber 3g; protein 32g; sugars 6g; saturated fat 8g; vitamin a iu 755IU.
Printable recipe available at: https://www.eatingwell.com/recipe/7884929/mediterranean-chicken-skillet/