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