One Pot Lemon Chicken with Orzo and Grape Tomatoes
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- Large frying pan
INGREDIENTS
- Olive oil, for cooking
- 6 chicken thighs, bone-in
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 lemons, thinly sliced
- 1 cup cherry tomatoes
- 3 garlic cloves, minced
- 2 cups orzo
- 4 ⅓ cups hot water
- 2 teaspoons dried oregano
- 1 teaspoon chili flakes
- 2 tablespoons consommé
- Fresh parsley, chopped, for serving
INSTRUCTIONS
- Heat the oven to 350°F (175°C).
- In a large, wide pot, heat 1 tablespoon of olive oil over medium-high. Season the chicken generously with salt and pepper and sear, skin-side down, until deeply golden, about 7 minutes per side. Transfer to a plate.
- Add half of the lemon slices to the pot and sear until caramelized. Remove and set aside.
- Pour in the remaining 2 tablespoons of olive oil. Chop the remaining lemon slices into small pieces and add them to the pot along with the cherry tomatoes. Cook, stirring constantly, until the lemon starts to caramelize, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Add the orzo and cook, stirring often, until lightly toasted, about 5 minutes. Pour in the hot water and stir in the oregano, chili flakes, and consommé. Return the chicken to the pot, nestling it into the orzo, and top with the reserved caramelized lemon slices. Cover and transfer to the oven.
- Bake for 50 minutes, then uncover and cook for another 10 to 15 minutes, until the top is golden and slightly crisp. Scatter with parsley and serve.
MY NOTES
FAQ
Can I use boneless, skinless thighs instead?
You can substitute boneless, skinless chicken thighs or breasts for bone-in thighs, but adjustments are needed. Boneless cuts cook faster, so sear them for only about 4-5 minutes per side to prevent drying out. Since they lack the bone’s insulating effect, they will also cook more quickly in the oven, requiring only 30-35 minutes total. To keep the dish moist and flavorful, consider adding a bit of extra olive oil or butter before baking. Bone-in chicken contributes more flavor to the broth as it cooks, so you may find that boneless versions need an extra pinch of seasoning.
How can I prevent the orzo from becoming too mushy?
To keep the orzo from becoming mushy in this one pot lemon chicken recipe, it’s important to toast the orzo in olive oil before adding the liquid. This helps maintain its structure during cooking. Also, using the correct liquid-to-orzo ratio is essential; too much water will make it overly soft. Stirring occasionally while baking ensures even cooking, but excessive stirring can cause the orzo to break down. If the dish sits too long after cooking, the orzo will continue to absorb moisture, so serve it promptly. If needed, add a splash of hot water or broth when reheating to restore texture.
What other vegetables can I add to this dish?
This one pot lemon chicken dish is versatile and can accommodate various vegetables. Bell peppers, zucchini, or asparagus can be added for extra color and texture. If using firmer vegetables like carrots or green beans, add them at the same time as the cherry tomatoes so they have time to soften. Leafy greens such as spinach or kale can be stirred in just before serving to wilt gently in the residual heat. Mushrooms can also add depth, but they should be sautéed before adding the orzo to prevent excess moisture. Adding vegetables allows for customization while keeping the dish balanced.
Can I make this one pot lemon chicken ahead of time?
This dish can be made ahead and reheated, but the texture of the orzo may change. Store the dish in an airtight container in the refrigerator for up to three days. When reheating, add a small amount of water or broth to loosen the orzo, as it will continue to absorb moisture over time. Reheat in a covered pan over medium-low heat, stirring occasionally, until warmed through. You can also reheat it in the oven at 300°F (150°C) for about 15-20 minutes. If possible, store the chicken and orzo separately to maintain the best texture when reheating.
Best way to get crispy skin on the chicken
Start by patting the chicken thighs dry with paper towels before seasoning. Moisture on the skin prevents browning, so this step is crucial. Heat olive oil in a pan until hot but not smoking, then sear the chicken skin-side down without moving it for at least 7 minutes. Pressing lightly with a spatula ensures even contact with the pan. Avoid overcrowding, as this traps steam and prevents crisping. After baking, if the skin has softened, broil the dish for 2-3 minutes at the end to restore crispiness.
Is there a way to make this one pot lemon chicken gluten-free?
Yes, this one pot lemon chicken can be made gluten-free by replacing the orzo with a gluten-free alternative. Short-grain rice, such as arborio, works well, but it requires a slightly longer cooking time and may need an additional 1/2 cup of liquid. Quinoa or millet are also good substitutes, though they have a different texture. If using a gluten-free pasta, choose a sturdy variety like chickpea or lentil-based pasta and adjust the cooking time to prevent it from becoming too soft. Be sure to check that the consommé and other ingredients used are certified gluten-free if necessary.
