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Crispy Baked Greek Chicken Thighs Recipe with Zesty Lemon Olive Orzo

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A quick and easy Greek-inspired recipe featuring crispy baked chicken thighs paired with a bright and tangy lemon olive orzo, perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds)
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • Zest and juice of 2 medium lemons
  • 2 teaspoons dried oregano
  • Salt to taste (about 1 teaspoon)
  • Freshly ground black pepper to taste (about ½ teaspoon)
  • 1 cup orzo pasta (170 g)
  • ½ cup Kalamata olives, pitted and halved (75 g)
  • 2 ½ cups low sodium chicken broth (600 ml)
  • ¼ cup fresh parsley, chopped
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels to remove moisture.
  3. In a bowl, toss the chicken with 2 tablespoons olive oil, minced garlic, lemon zest, dried oregano, salt, and freshly cracked black pepper. Marinate for 10-15 minutes if possible.
  4. Arrange the chicken skin-side up on a rimmed baking sheet, spacing the thighs apart. Drizzle the remaining tablespoon of olive oil over the chicken.
  5. Bake uncovered for 30-35 minutes. Check at 25 minutes for golden, crispy skin. Broil for 2-3 minutes if needed, watching carefully. Ensure internal temperature reaches 165°F (74°C).
  6. While the chicken bakes, heat a medium saucepan over medium heat. Toast the dry orzo for 2-3 minutes until nutty smelling.
  7. Add chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 8-10 minutes until orzo is tender and most liquid absorbed.
  8. Stir in lemon juice, Kalamata olives, chopped parsley, and optional red pepper flakes. Season with salt and pepper to taste.
  9. Remove chicken from oven and let rest for 5 minutes.
  10. Serve chicken thighs on a bed of lemon olive orzo. Garnish with extra parsley or lemon wedges if desired.

Notes

Pat chicken dry before seasoning for crispiness. Use high oven heat (425°F) and space chicken pieces to avoid soggy skin. Toast orzo before cooking for better texture. Let chicken rest after baking for juicier meat. Broil briefly if skin isn’t crispy enough. For gluten-free, substitute orzo with rice or quinoa. Add feta cheese after baking for a creamy contrast.

Nutrition

Keywords: crispy baked chicken, Greek chicken thighs, lemon olive orzo, easy dinner, weeknight meal, Mediterranean, healthy chicken recipe

Find it online: https://rowanrecipes.com/crispy-baked-greek-chicken-thighs-recipe-with-zesty-lemon-olive-orzo-easy-and-perfect/