Fall Chicken and Orzo
Serves 420 mins prep50 mins cook
A hearty recipe for Fall Chicken and Orzo featuring seasoned chicken thighs roasted to perfection with a medley of vegetables and orzo pasta. This dish combines the flavors of chicken, butternut squash, and aromatics with a delicious chicken stock base, making it perfect for a cozy meal. The instructions guide you through marinating the chicken, searing, and baking it while preparing the vegetable and orzo mixture for a delightful and savory dinner.
0 servings
What you need
Instructions
1: Preheat oven to 350°F. 2: In a bowl, add 3 tbsp olive oil, lemon juice, and all chicken seasonings. Mix and coat chicken thighs. Set aside to marinate for 20 minutes. 3: Add chicken, skin side down, to a cool sauté pan and turn heat to medium-high. Sear for about 8 minutes until skin is crispy and golden. 4: Flip and cook for an additional 6 minutes. Remove chicken and place on a pan with a baking rack. 5: Continue to cook in the preheated oven until internal temperature reaches 165°F, about 12-15 minutes. 6: Using the same sauté pan, turn heat to medium and add butternut squash and carrots. Cook, mixing occasionally until slightly softened, about 5 minutes. 7: Add leek and red onion, mix, and season with salt and pepper. Cook for 4 minutes. 8: Add garlic and cook for an additional 3 minutes, until fragrant. 9: Then add orzo and toast for 2 minutes while mixing. 10: Add chicken stock, mix and bring to a light boil. Drop to a simmer and mix occasionally for about 15 minutes. 11: Top with chicken and parsley and enjoy!View original recipe