Chicken and Butternut Squash Orzo

1. Preheat oven to 350°F.

2. In a bowl, mix 3 tablespoons of olive oil, lemon juice, and all chicken seasonings. Coat the chicken thighs and set them aside to marinate for 20 minutes.

3. Add the chicken, skin side down, to a cool sauté pan and turn the heat to medium-high. Sear for about 8 minutes until the skin is crispy and golden. Flip and cook for an additional 6 minutes.

4. Remove the chicken and place it on a pan with a baking rack. Continue to cook in the preheated oven until the internal temperature reaches 165°F, about 12-15 minutes.

5. Using the same sauté pan, turn the heat to medium and add the butternut squash and carrots. Cook, mixing occasionally until slightly softened, about 5 minutes. Then add the leek and red onion.

6. Mix and season with salt and pepper, cooking for 4 minutes. Add the garlic and cook for an additional 3 minutes until fragrant.

7. Add the orzo and toast for 2 minutes while mixing. Add the chicken stock, mix and bring to a light boil.

8. Drop to a simmer and mix occasionally for about 15 minutes. Season with more salt and pepper to taste.

9. Top with chicken and chives and serve.