The flavorful ingredients of this amazing orzo meal with chicken thighs and spinach will wow your visitors. The vivid hues and superb flavor are ideal for a summer dinner party and will enhance your eating experience. This one-pan marvel, which is made in a Lodge Cast Iron Skillet, guarantees uniform heat distribution and retention, producing a meal that is both aesthetically pleasing and tasty. If you don't own a Lodge skillets, don't worry—any skillet will work just fine.
Beginner Skill Level; 10 minutes for preparation; 45 minutes for cooking; serves 4–6
Ingredients:
- Six thighs of chicken
- One tsp salt
- ½ teaspoon pepper
- 1 cup orzo
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 shallot, thinly sliced
- 3 ½ cups chicken stock
- 2 tablespoons rosemary
- 1 tablespoon lemon zest
- Two cups raw spinach
- two tsp lemon juice
- As a garnish, grated parmesan
- For garnish, use fresh rosemary.
- lemon slices as a garnish
- Flakes of red pepper, as a garnish
- Parsley as a garnish
Method:
- Turn the oven on to 204.4°C.
- For approximately five minutes, preheat a 12-inch skillet over medium-high heat.
- Add salt, pepper, and garlic powder to the chicken's exterior on all sides.
- Add oil, then sear the chicken for 4–5 minutes, or until the skin side is crispy and golden brown.
- After flipping, cook the chicken for a further four to five minutes. The chicken will finish cooking later, so put it aside on a platter.
- After lowering the heat to medium, sauté the shallot and garlic for one to two minutes.
- Add the lemon zest, orzo, and rosemary. Add the chicken stock and bring to a boil after stirring for one to two minutes.
- Once the orzo has absorbed the liquid, reduce heat to a simmer, cover, and cook for 12 to 15 minutes.
- Add the spinach and lemon juice and stir until it wilts.
- After placing the chicken, skin side up, on top, bake for 5 to 7 minutes, or until the chicken is cooked through and the skin is crispy.
- Add cheese and red pepper flakes over top. Add parsley, rosemary, and lemon slices as garnish. Serve and enjoy!
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