difficulty Moderate
  • oven
  • oven-proof skillet or dutch oven
author Jeannette Ordas
write-up Write Up
forked from Chicken and Orzo with Lemon and Olives
  4 whole 4 whole chicken legs (skin removed)  
  1. preheat oven to 350f.
  2. rinse and dry chicken and season with salt & pepper.
  3. heat olive oil in a large high-walled oven-proof skillet or dutch oven. add the chicken and let brown - about 5 minutes each side. remove chicken and turn off heat.
  4. add to the pan the orzo, garlic, onion and oregano and mix everything about.
  5. add in stock and give each lemon wedge a quick squeeze before adding into the pot.
  6. add in the chicken legs and sprinkle the olives over top.
  7. cover and bake for about 35 minutes or until the chicken is done (the juices will run clear).
    salt (pepper to taste)  
  2 tbsp 2 tbsp olive oil  
  1 1/2 cup 1 1/2 cup orzo  
  3 cup 3 cup chicken broth  
  3 clove (large) 3 clove garlic (minced)  
  1/2 whole 1/2 whole onion (sliced thinly)  
  1 tbsp 1 tbsp dried oregano  
  1 whole (small) 1 whole small lemon (cut into 8 wedges)  
  1/4 cup 1/4 cup pitted & chopped black olives (kalmata preferred)