Description
This One-pan Greek Chicken and Risoni (Orzo) recipe is a deliciously simple and comforting meal that combines tender, marinated chicken thigh cutlets roasted to golden perfection with flavorful risoni pasta cooked in aromatic chicken stock, lemon juice, and topped with fresh spinach and parmesan. With only one dish to clean, it’s perfect for busy weeknights or weekend dinners, featuring Mediterranean-inspired flavors that are both vibrant and satisfying.
Ingredients
Chicken Marinade
- 5 bone-in chicken thigh cutlets (approximately 1.2 kg / 2½ lb)
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp freshly minced garlic
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1 tsp brown sugar (optional)
- 1 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Risoni and Garnishes
- 300 g risoni (orzo)
- 875 ml hot chicken stock
- 2 tbsp fresh lemon juice, plus sliced lemon to serve
- 100 g baby spinach
- 100 g freshly grated parmesan
- Crumbled feta, to serve (optional)
Instructions
- Preheat the oven: Set your oven to 200°C (400°F), or 180°C (350°F) if using a fan-forced oven, to prepare for roasting the chicken and cooking the risoni.
- Marinate the chicken: In a large baking dish, combine olive oil, lemon juice, minced garlic, dried oregano, sweet paprika, brown sugar (if using), sea salt flakes, and cracked black pepper. Add the chicken thigh cutlets and toss well to coat them in the marinade evenly. Arrange the chicken skin-side up in the dish. For best flavor, allow the chicken to marinate for at least 20 minutes, or refrigerate overnight.
- Roast the chicken: Place the baking dish in the preheated oven and roast for 35 minutes, or until the chicken skin is golden and crisp.
- Baste the chicken: Remove the dish from the oven and baste the chicken with the pan juices. Carefully spoon out any excess fat, leaving roughly two tablespoons in the dish to retain flavor.
- Add the risoni and stock: Evenly scatter the risoni pasta around the chicken pieces in the baking dish. Pour the hot chicken stock and an additional 2 tablespoons of lemon juice over the risoni, ensuring the pasta is mostly submerged but leaving the chicken skin exposed to stay crispy. Return the dish to the oven and bake for 18 to 20 minutes, until the risoni is tender and most of the liquid is absorbed. Some residual liquid on top is normal.
- Finish with spinach and cheese: Remove the dish from the oven. Take the chicken off and set it aside on a plate. Add the baby spinach and freshly grated parmesan directly to the risoni in the baking dish. Gently stir so the cheese melts and the spinach wilts. Return the chicken to the dish and let everything sit for 2 to 3 minutes to absorb remaining liquid and allow the spinach to soften further. Serve with sliced lemon and crumbled feta if desired.
Notes
- You can marinate the chicken overnight to intensify the flavor.
- If excess liquid remains after the final resting period, you can gently drain it off or allow the dish to sit longer for absorption.
- This dish can be served with extra crumbled feta for added creaminess and a traditional Greek touch.
