Lemon Chicken Orzo
A bright and savory one-pot meal featuring Greek-marinated seared chicken braised over tender orzo pasta with spinach, carrots, and aromatic herbs in a rich lemon-wine pan sauce.
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🍳 Cooking Flow
Blend the marinade ingredients and marinate the chicken pieces for 2 to 24 hours. → Sear chicken in olive oil until golden on both sides, then remove. → Sauté onions, carrots, celery, and garlic, then deglaze with white wine until reduced. → Add 3 cups chicken stock, braise the chicken covered for 20 minutes, then set chicken aside. → Cook orzo in the remaining liquid, fold in spinach and lemon juice, and return chicken on top to serve.
Cooking Steps
Brief Cooking Order
Blend the marinade ingredients and marinate the chicken pieces for 2 to 24 hours. → Sear chicken in olive oil until golden on both sides, then remove. → Sauté onions, carrots, celery, and garlic, then deglaze with white wine until reduced. → Add 3 cups chicken stock, braise the chicken covered for 20 minutes, then set chicken aside. → Cook orzo in the remaining liquid, fold in spinach and lemon juice, and return chicken on top to serve.
Introduction
A bright and savory one-pot meal featuring Greek-marinated seared chicken braised over tender orzo pasta with spinach, carrots, and aromatic herbs in a rich lemon-wine pan sauce.
Step 1
In a food processor or blender, combine the shallot, 5 whole garlic cloves, lemon zest, lemon juice, Dijon mustard, sweet paprika, rosemary leaves, fresh thyme leaves, salt, and pepper. Pulse while slowly drizzling in 1/3 cup olive oil until emulsified, then blend in 1/4 cup water.
Step 2
Fabricate the whole chicken into bone-in pieces: breasts, thighs, drumsticks, and wings.
Step 3
Place the chicken pieces into a 13x9 casserole dish, pour the marinade all over, and massage it thoroughly into the meat. Cover with plastic wrap and refrigerate for 2 to 24 hours.
Step 4
Remove the chicken from the refrigerator and let it sit at room temperature for 15 to 20 minutes to take the chill off.
Step 5
Heat 3 tablespoons of olive oil in a 6-quart rondeau or large braiser over medium heat for 1.5 to 2 minutes until lightly smoking. Add the chicken pieces skin-side down and sear undisturbed for 4 to 6 minutes.
Ingredients List
Important Notes
Marinating the chicken for at least 2 hours (and up to 24 hours) imparts significantly deeper Mediterranean flavor into the meat.
Allowing the cold chicken to sit at room temperature for 15-20 minutes before searing ensures more even browning and prevents oil splattering.
Using a wide, heavy-bottomed braiser or rondeau pan prevents crowding and ensures the chicken sears rather than steams.
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