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Olive-Lemon Chicken

by on January 29, 2011 in Main Courses, Poultry January 29, 2011 Main CoursesPoultry
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Chicken, lemon, broth, olives and orzo baked in a casserole and on the table in less than an hour. Add extra broth and you have soup. Absolutely delicious! Everyone always asks for the recipe.

Ingredients

  • 1-½ pound Skinless, Meaty, Chicken Thighs
  • 1 Tablespoon Olive Oil
  • ⅔ cups Dried Orzo
  • ½ cups Pitted And Drained Kalamata Olives
  • 14 ounces, fluid Low Sodium Chicken Broth
  • 1 whole Lemon, Cut In Wedges
  • 2 Tablespoons Lemon Juice
  • 1 teaspoon Dried Oregano
  • ¼ teaspoons Each, Salt And Pepper

Preparation

1. Preheat oven to 400 degrees F. In a 4-quart Dutch oven, brown chicken in hot oil over medium-high heat for 5 minutes, turning once.
2. Stir in orzo, olives, broth, lemon wedges, lemon juice, oregano, salt and pepper.
3. Cover, bake for 40 minutes, or until chicken is about 170 degrees F.
4. Serve in shallow bowls with additional broth if desired. Top with minced fresh oregano (optional).

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3 Reviews

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Meredith Noon on 6.30.2011

This recipe was perfection! The flavors blend well and my whole family asked for seconds! I’m keeping this recipe in my “family favorites” file. Yummmmmy.

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stmarine on 6.30.2011

This was so simple to prepare yet the end result would have your guests believing that you spent all day in the kitchen. Juicy, tender and flavorful; what more could anyone want? This has a permanent place in my recipe file.

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joaniemcd on 2.28.2011

This dish is easy and delicious! Chicken turned out nice and moist as well as tender. Plus, the flavor of the orzo with the lemon, olives and oregano is to die for. This is a keeper!

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