how to zest lemon
For the Love of Cooking » Mediterranean Chicken and Orzo Bake
Mediterranean Chicken and Orzo Bake
by Pam on January 23, 2012
I was inspired by a recipe I saw for lemon and chicken baked with orzo on Everybody Likes Sandwiches that looked simple and delicious. I decided to add artichoke hearts, kalamata olives, tomatoes, and feta to make this dish extra special. It was fun & easy to make, smelled terrific while it baked, and tasted wonderful. My husband, my son, and I really loved it while my daughter said it was okay. Oh well – I can't please everyone all of the time.
Learn more
Heat the olive oil in a large Dutch oven over medium high heat. Season the chicken thighs with sea salt and freshly cracked pepper, to taste. Add the chicken to the Dutch oven once it is HOT. Cook one side of the thigh for 3-4 minutes or until golden brown. Remove the chicken thighs from the Dutch oven and place onto a plate. Add the onion, garlic, oregano, and orzo to the Dutch oven then cook, stirring constantly, for 1-2 minutes. Add the lemon zest, lemon juice, and the chicken broth. Place the chicken thighs and juices back into the Dutch oven along with the artichoke hearts, grape tomatoes, and kalamta olives. Sprinkle half of the fresh parsley on top.
Cover with a lid and place into the oven to bake for 20 minutes. Remove the lid and continue to bake for another 10 minutes or until the orzo has soaked up most of the liquid and the chicken is cooked through. Sprinkle with the feta cheese and remaining parsley then serve. Enjoy.
Anvil Ladies Heavyweight T-shirt Small - Lemon ZestLearn more
Mediterranean Chicken and Orzo Bake
Yield: 4-5
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
1 tbsp olive oil
5 Boneless and skinless chicken thighs
Sea salt and freshly cracked pepper, to taste
1/2 sweet yellow onion, sliced thinly
3 cloves of garlic, minced
1 tsp dried oregano
1 1/2 cups of orzo
Zest & juice of one lemon
3 cups of chicken broth
Handful of frozen artichoke hearts, thawed
Handful of grape tomatoes
Handful of kalamata olives
1 tbsp fresh parsley, chopped
1-2 tbsp feta cheese
Directions:
Heat the olive oil in a large Dutch oven over medium high heat. Season the chicken thighs with sea salt and freshly cracked pepper, to taste. Add the chicken to the Dutch oven once it is HOT. Cook one side of the thigh for 3-4 minutes or until golden brown. Remove the chicken thighs from the Dutch oven and place onto a plate. Add the onion, garlic, oregano, and orzo to the Dutch oven then cook, stirring constantly, for 1-2 minutes. Add the lemon zest, lemon juice, and the chicken broth. Place the chicken thighs and juices back into the Dutch oven along with the artichoke hearts, grape tomatoes, and kalamta olives. Sprinkle half of the fresh parsley on top.
Cover with a lid and place into the oven to bake for 20 minutes. Remove the lid and continue to bake for another 10 minutes or until the orzo has soaked up most of the liquid and the chicken is cooked through. Sprinkle with the feta cheese and remaining parsley then serve. Enjoy.
Recipe and photos by For the Love of Cooking.net
Inspired by Everybody Loves Sandwiches
Mediterranean Chicken and Orzo Bake
by Pam on January 23, 2012
I was inspired by a recipe I saw for lemon and chicken baked with orzo on Everybody Likes Sandwiches that looked simple and delicious. I decided to add artichoke hearts, kalamata olives, tomatoes, and feta to make this dish extra special. It was fun & easy to make, smelled terrific while it baked, and tasted wonderful. My husband, my son, and I really loved it while my daughter said it was okay. Oh well – I can't please everyone all of the time.
Learn more
Heat the olive oil in a large Dutch oven over medium high heat. Season the chicken thighs with sea salt and freshly cracked pepper, to taste. Add the chicken to the Dutch oven once it is HOT. Cook one side of the thigh for 3-4 minutes or until golden brown. Remove the chicken thighs from the Dutch oven and place onto a plate. Add the onion, garlic, oregano, and orzo to the Dutch oven then cook, stirring constantly, for 1-2 minutes. Add the lemon zest, lemon juice, and the chicken broth. Place the chicken thighs and juices back into the Dutch oven along with the artichoke hearts, grape tomatoes, and kalamta olives. Sprinkle half of the fresh parsley on top.
Cover with a lid and place into the oven to bake for 20 minutes. Remove the lid and continue to bake for another 10 minutes or until the orzo has soaked up most of the liquid and the chicken is cooked through. Sprinkle with the feta cheese and remaining parsley then serve. Enjoy.
Anvil Ladies Heavyweight T-shirt Small - Lemon ZestLearn more
Mediterranean Chicken and Orzo Bake
Yield: 4-5
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
1 tbsp olive oil
5 Boneless and skinless chicken thighs
Sea salt and freshly cracked pepper, to taste
1/2 sweet yellow onion, sliced thinly
3 cloves of garlic, minced
1 tsp dried oregano
1 1/2 cups of orzo
Zest & juice of one lemon
3 cups of chicken broth
Handful of frozen artichoke hearts, thawed
Handful of grape tomatoes
Handful of kalamata olives
1 tbsp fresh parsley, chopped
1-2 tbsp feta cheese
Directions:
Heat the olive oil in a large Dutch oven over medium high heat. Season the chicken thighs with sea salt and freshly cracked pepper, to taste. Add the chicken to the Dutch oven once it is HOT. Cook one side of the thigh for 3-4 minutes or until golden brown. Remove the chicken thighs from the Dutch oven and place onto a plate. Add the onion, garlic, oregano, and orzo to the Dutch oven then cook, stirring constantly, for 1-2 minutes. Add the lemon zest, lemon juice, and the chicken broth. Place the chicken thighs and juices back into the Dutch oven along with the artichoke hearts, grape tomatoes, and kalamta olives. Sprinkle half of the fresh parsley on top.
Cover with a lid and place into the oven to bake for 20 minutes. Remove the lid and continue to bake for another 10 minutes or until the orzo has soaked up most of the liquid and the chicken is cooked through. Sprinkle with the feta cheese and remaining parsley then serve. Enjoy.
Recipe and photos by For the Love of Cooking.net
Inspired by Everybody Loves Sandwiches
Mediterranean Chicken and Orzo Bake
by Pam on January 23, 2012
I was inspired by a recipe I saw for lemon and chicken baked with orzo on Everybody Likes Sandwiches that looked simple and delicious. I decided to add artichoke hearts, kalamata olives, tomatoes, and feta to make this dish extra special. It was fun & easy to make, smelled terrific while it baked, and tasted wonderful. My husband, my son, and I really loved it while my daughter said it was okay. Oh well – I can't please everyone all of the time.
Learn more
Heat the olive oil in a large Dutch oven over medium high heat. Season the chicken thighs with sea salt and freshly cracked pepper, to taste. Add the chicken to the Dutch oven once it is HOT. Cook one side of the thigh for 3-4 minutes or until golden brown. Remove the chicken thighs from the Dutch oven and place onto a plate. Add the onion, garlic, oregano, and orzo to the Dutch oven then cook, stirring constantly, for 1-2 minutes. Add the lemon zest, lemon juice, and the chicken broth. Place the chicken thighs and juices back into the Dutch oven along with the artichoke hearts, grape tomatoes, and kalamta olives. Sprinkle half of the fresh parsley on top.
Cover with a lid and place into the oven to bake for 20 minutes. Remove the lid and continue to bake for another 10 minutes or until the orzo has soaked up most of the liquid and the chicken is cooked through. Sprinkle with the feta cheese and remaining parsley then serve. Enjoy.
Anvil Ladies Heavyweight T-shirt Small - Lemon ZestLearn more
Mediterranean Chicken and Orzo Bake
Yield: 4-5
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
1 tbsp olive oil
5 Boneless and skinless chicken thighs
Sea salt and freshly cracked pepper, to taste
1/2 sweet yellow onion, sliced thinly
3 cloves of garlic, minced
1 tsp dried oregano
1 1/2 cups of orzo
Zest & juice of one lemon
3 cups of chicken broth
Handful of frozen artichoke hearts, thawed
Handful of grape tomatoes
Handful of kalamata olives
1 tbsp fresh parsley, chopped
1-2 tbsp feta cheese
Directions:
Heat the olive oil in a large Dutch oven over medium high heat. Season the chicken thighs with sea salt and freshly cracked pepper, to taste. Add the chicken to the Dutch oven once it is HOT. Cook one side of the thigh for 3-4 minutes or until golden brown. Remove the chicken thighs from the Dutch oven and place onto a plate. Add the onion, garlic, oregano, and orzo to the Dutch oven then cook, stirring constantly, for 1-2 minutes. Add the lemon zest, lemon juice, and the chicken broth. Place the chicken thighs and juices back into the Dutch oven along with the artichoke hearts, grape tomatoes, and kalamta olives. Sprinkle half of the fresh parsley on top.
Cover with a lid and place into the oven to bake for 20 minutes. Remove the lid and continue to bake for another 10 minutes or until the orzo has soaked up most of the liquid and the chicken is cooked through. Sprinkle with the feta cheese and remaining parsley then serve. Enjoy.
Recipe and photos by For the Love of Cooking.net
Inspired by Everybody Loves Sandwiches
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