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

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)