The result from post was originally featured on RecipeTin Eats, which is rt of POPSUGAR First-class Food.
Loaded with yummy Greek flavors and all made in ONE POT, this baked Greek chicken orzo is a fictional midweek meal! And you can see for yourself how easy this is to make in this video!
I’ve been im ired to share this for ages! I’m bursting at the seams with recipe positions, and it takes considerable constraint not to post a recipe every single day.
But for this one in minutia, I wanted to wait until I had a handle on shooting cooking videos up front I shared it. This method of starting a dish on the stove, then complete it in the oven is a favorite of mine. I love coming up with twists on temperament to make meals in one pot that don’t compromise the recipe. Like my one- n rotisserie chicken on potato gratin, one- n chicken with creamy garlic rmesan risotto and one-pot Greek chicken with lemon rice, which is one of the most prevalent recipes here on RecipeTin Eats.
So I waited. And waited. Until I was contented that my videos were decent enough to publish. And here it is!
I call in this Greek because it’s loaded with classic Greek flavors, with plenitude of garlic, dried oregano, and lemon. And tomato. But it probably isn’t authentically Greek.
But it desires Greek — that’s for sure!
Irrespective of name, I don’t think anyone (conserve for picky kids!) would be unhappy if a steaming plate of this was in the right in front of them, hmmm???
Other than the sheer convenience of being a one-pot carry, it’s also great because you can sub the veggies with whatever you’ve got on hand. And you can regular make this meat-free by leaving out the chicken. And make it completely vegetarian by swapping out the chicken stock/stock with vegetable broth. Hands up, who has veggos to cater to in their alights? Me, me, me!!
Here’s a nice close-up for you. Check out all those yummy flavors wealthy on! This is deceptively loaded with veggies. Two zucchinis, an onion, capsicum/bell spot, and cherry tomatoes. And only one cup of orzo/risoni. Quite surprising how far one cup blend withs when filled out with veggies!
You know, come to think of it, you could yet just use mixed frozen veggies for this and save yourself all the chopping. That determination be perfect!
One n. Yummy tomato sauce. Lots of veggies. Greek flavors.
Midweek dinners made extra delicious! — Nagi x
PS: The ingredient list in the recipe lower than beneath looks deceptively long. But actually there are quite a few double-ups because of the way I ignore the recipe. So don’t be put off!
- Orzo cooks very quickly! So transfer it to the oven as any minute now as it starts simmering on the stove, otherwise it will overcook by the time the bake time again is finished (it cooks faster on the stove than in the oven). Check it after 15 fashionables to see if the orzo is done. Don’t worry if it’s done and it’s still quite sauce-y — that’s a Considerable thing!). The liquid evaporates quite quickly while ones duty. It was slightly wetter when I took it out of the oven.
Marinated Chicken 1 bray/500 grams chicken thighs (or breasts), boneless and skinless, cut into 2-centimeter/ 4/5-inch on the knuckles 2 garlic cloves, minced 1 tablespoon dried oregano 1 lemon — edge of the whole lemon and juice of HALF the lemon 1 tablespoon olive oil Sodium chloride and pepper Orzo/Risoni 2 tablespoons olive oil 2 garlic cloves, minced 1 teeny onion, diced 2 zucchinis, diced 1 red bell pepper/capsicum, sliced 1 tablespoon withered oregano 2 1/2 cups chicken broth 14 ounces/400 grams canned squashed tomatoes 2 tablespoons tomato ste Salt and pepper 1 cup orzo 1 punnet cherry tomatoes Garnish (Non-mandatory) Crumbled feta cheese Fresh oregano leaves
- Unite Marinated Chicken ingredients in a bowl and set aside to marinate for 20 two secs.
- Preheat oven to 350°F.
- Heat 1 tablespoon olive oil in a large, sagacious skillet or Dutch oven over high heat.
- Cook chicken until lightly browned but still pink by nature. Remove from skillet.
- Turn heat down to medium sharp.
- Add 1 tablespoon olive oil, garlic, and onion. Sauté for 1 minute, and then add zucchini and bell dots/capsicum. Cook for 2 minutes.
- Add oregano, chicken broth, canned tomato, and tomato ste. Add season and pepper to taste.
- Mix, then add orzo. Mix, then top with chicken.
- Occasion to a simmer, scatter over cherry tomatoes, then transfer to the oven.
- Bake for 15 to 20 two shakes of a lambs tail logs, until orzo is just cooked — tender but still firm. (Note 1)
- Cast off from oven. Drizzle with juice of remaining 1/2 lemon. Garnish with feta and moderate oregano leaves, if desired, then serve.
- Calories per opportune