Skillet Chicken with Orzo, Dill and Feta
Ingredients
2 lemons
5 tablespoons olive oil
3 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon black pepper
2 pounds chicken drumsticks or bone-in thighs
1 yellow onion, peeled and chopped
2 cups orzo
3 cups chicken broth or water
2 small or 1 large thin-skinned (English) cucumbers, chopped
5 ounces feta, crumbled (about 1 1/4 cups)
2 tablespoons chopped fresh dill
Castelvetrano or other green olives, for serving
Description
Chicken and orzo is timeless combination, simple and satisfying. In this recipe, you could use chicken thighs, but drumsticks make this dish super family-friendly. Of course, if you have a crowd that doesn’t love the classic feta-dill pairing, feel free to change the toppings. Mint or parsley work just as well for the herbs, and any salty, crumbly cheese is lovely here. You can dress this up as you like with cucumbers or cherry tomatoes, or green olives, served alongside or pitted, chopped and tossed in instead. Besides the obvious perk of its being a one-pot dinner, this recipe yields great leftovers. For the next day’s lunch, pull any remaining chicken off the bone, chop it, skin and all, and toss with the remaining orzo, vegetables and cheese. Know that the orzo — a very small pasta, not rice — soaks up all the liquid and flavor as it sits and cools, so you may need a drizzle of oil and lemon juice over the top to serve it the second day.
Directions
Cut one of the lemons into wedges and set aside. Juice the remaining lemon and combine with 3 tablespoons olive oil, garlic, salt and pepper, in a large resealable plastic bag or in a bowl, along with the chicken pieces. Seal and shake the bag (or stir in the bowl) to coat. Set aside for 30 minutes, or refrigerate up to overnight.
Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden all over, turning when the chicken releases easily from the pan, about 12 minutes total. Transfer chicken to a plate and set aside.
Add the onion to the pan and stir to coat with the remaining fat. Decrease heat to medium and cook until soft, about 4 minutes. Stir in the orzo and the broth or water. Cook until the liquid is partly absorbed, stirring occasionally, about 5 minutes. Top with the chicken legs and cover with a lid or foil. Continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 15 to 20 minutes more, depending on the size of your drumsticks or thighs. Remove from the heat and scatter the cucumber, feta and dill over the top. Serve from the skillet with lemon wedges and olives.
Nutrition
Trans Fat: 0 grams
Fat: 48 grams
Calories: 903
Saturated Fat: 15 grams
Unsaturated Fat: 30 grams
Sodium: 1379 milligrams
Sugar: 11 grams
Fiber: 4 grams
Carbohydrate: 60 grams
Protein: 56 grams