Lemon-Herb Roasted Chicken with Garlicky Green Beans and Orzo Pasta

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colton
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Tips for Experienced Cooks

1. For a deeper flavor, marinate the chicken for at least 2 hours or overnight. 2. Try to get a good sear on the chicken thighs using a hot skillet before transferring to the oven; this will add an extra layer of flavor. 3. Use homemade chicken broth if possible for a richer taste.

Step 1: Prepare the Chicken

Preheat oven to 400°F (200°C). In a bowl, combine 2 tablespoons olive oil, minced garlic, lemon zest and juice from 1 lemon, chopped oregano, salt, pepper, and garlic powder. Add chicken thighs and toss to coat.

  • 2 tablespoons olive oil
  • 4 cloves garlic (minced)
  • Zest from 1 lemon
  • Juice from 1 lemon
  • 0.25 cup fresh oregano (chopped)
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic powder
  • 1.5 pounds boneless, skinless chicken thighs

Step 2: Roast Chicken and Onions

Spread sliced onion in a single layer on a baking sheet. Place chicken thighs on top of the onions. Roast for 25-30 minutes, or until chicken is cooked through and onions are tender.

  • 1 medium yellow onion (sliced)
  • Marinated chicken from step 1

Step 3: Cook Orzo

While the chicken is roasting, cook orzo according to package directions. Drain and set aside.

  • 1 cup orzo pasta

Step 4: Prepare Green Beans

While the chicken is roasting, heat remaining olive oil in a large skillet over medium heat. Add green beans, salt, and pepper. Cook, stirring occasionally, until tender-crisp. Add minced garlic during the last minute of cooking.

  • 1 tablespoon olive oil
  • 1 pound green beans (trimmed)
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 cloves garlic (minced)

Step 5: Finish Orzo

In a large bowl, combine the cooked orzo, chicken broth, chopped parsley, juice from remaining lemon, and dried oregano. Stir to combine.

  • 1 cup orzo pasta (cooked)
  • 1 cup chicken broth
  • 0.25 cup fresh parsley (chopped)
  • Juice from 1 lemon
  • 1 teaspoon dried oregano

Step 6: Assemble and Serve

Serve chicken and roasted onions over a bed of orzo. Top with garlicky green beans and crumbled feta cheese.

  • Roasted chicken and onions from step 2
  • Orzo from step 5
  • Garlicky green beans from step 4
  • 0.25 cup feta cheese (crumbled)

Meat, Eggs, & Dairy

  • 1 1/2 pounds boneless, skinless chicken thigh
  • 1/4 cup feta cheese

Fresh Produce & Herbs

  • 1 pound green bean
  • 1 medium yellow onion
  • 2 whole lemon
  • 1/4 cup fresh parsley
  • 1/4 cup fresh oregano

Seasonings & Spices

  • 4 cloves garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder

Pantry Items

  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 1 cup chicken broth
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