One Pot Baked Greek Chicken Orzo (Risoni)
Lemon garlic chicken baked with orzo, zucchini, tomatoes, and feta in a single pan for an easy Mediterranean dinner.
Ingredients
- 1 lb/500g boneless skinless chicken thighs, cubed
- 4 garlic cloves, minced
- 2 tbsp dried oregano
- 2 tbsp olive oil
- 2.5 tbsp lemon juice, divided
- 1.5 tsp lemon zest
- 1 tsp salt
- 0.5 tsp black pepper
- 1 small onion, finely chopped
- 2 medium zucchini, cubed
- 1 red capsicum, cubed
- 2.5 cups chicken stock
- 400g canned crushed tomatoes
- 1 tbsp tomato paste
- 1.5 cups risoni
- 1.5 cups cherry tomatoes
- 0.5 cup crumbled feta cheese
- Fresh oregano, optional garnish
Method
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Marinate chicken with garlic, oregano, olive oil, lemon juice, lemon zest, salt, and pepper for at least 20 minutes.
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Preheat oven to 180°C/350°F (160°C fan).
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Heat 1 tbsp olive oil in a large oven-safe skillet over high heat. Brown chicken until lightly coloured but still raw inside; remove and set aside.
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Add remaining oil to the pan with garlic and onion; sauté 1 minute. Add zucchini and peppers and cook 2 minutes.
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Stir in orzo, oregano, broth, crushed tomatoes, tomato paste, salt, and pepper.
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Scatter the browned chicken and cherry tomatoes over the surface without stirring.
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Transfer to oven and bake uncovered for 15 minutes until the orzo is tender-firm.
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Remove from oven, drizzle with remaining lemon juice, garnish with feta and fresh oregano, then serve.