- Main
- Chicken
- Greek
- One pot
- Stovetop
- Oven
Ingredients
- 4
bone-in, skin-on chicken thighs (about 2 lb total), patted dry
- 1 1/4 tsp
salt
1 tsp in step 1, 1/4 tsp in step 3
- 1/2 tsp
black pepper
- 2 tbsp
olive oil
- 1
small yellow onion, finely chopped
- 4 cloves
garlic, minced
- 1 1/2 tsp
dried oregano
- 1/4 tsp
red pepper flakes (optional)
- 1 1/2 cups
dry orzo
- 3 cups
chicken broth
- 1
lemon, zested and juiced
- 5 oz
baby spinach
- 4 oz
feta, crumbled
3 oz in step 6, 1 oz in step 7
- 2 tbsp
fresh dill or parsley, chopped (optional)
Contains milk (feta).
Not checked: bone-in, skin-on chicken thighs (about 2 lb total), dry orzo, fresh dill or parsley.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Heat the oven to 400°F. Season the chicken thighs all over with 1 tsp of the salt and all the pepper.
400°F
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp salt
- 1/2 tsp black pepper
- Step 2
Heat the olive oil in a large oven-safe skillet (12-inch, with a lid if you have one) over medium-high heat. Lay the thighs in skin side down and sear without moving them until the skin is deep golden and crisp, 7 to 8 minutes. Flip and sear 2 minutes more, then move the chicken to a plate. Pour off all but about 2 tbsp of fat.
10 min
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 2 tbsp olive oil
- Step 3
Lower the heat to medium. Add the onion and cook, stirring, until soft, about 3 minutes. Stir in the garlic, oregano, red pepper flakes and the remaining 1/4 tsp salt and cook until fragrant, about 1 minute.
4 min
- 1/4 tsp salt
- 1 small yellow onion
- 4 cloves garlic
- 1 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- Step 4
Add the orzo and stir for 1 minute so it toasts lightly in the fat. Pour in the broth and the lemon zest, scrape the bottom of the pan clean, and bring to a simmer.
3 min
- 1 1/2 cups dry orzo
- 3 cups chicken broth
- 1 lemon
- Step 5
Nestle the chicken thighs into the orzo skin side up, leaving the skin above the liquid. Transfer the skillet to the oven, uncovered, and bake until the orzo is tender and the chicken reaches 175°F at the bone, 20 to 25 minutes.
22 min, hands-off · 400°F
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- Step 6
Move the chicken to a plate. Stir the spinach into the hot orzo a handful at a time until wilted, then stir in the lemon juice and most of the feta. If the orzo looks tight, loosen it with a splash of broth. Taste and add salt if it needs it.
3 min
- 1 lemon
- 5 oz baby spinach
- 3 oz feta
- Step 7
Set the chicken back on top, scatter over the remaining feta and the dill, and serve straight from the pan.
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 oz feta
- 2 tbsp fresh dill or parsley
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026