More Great Recipes: Greek | Main Dish | Oven | Poultry

Kalamata-Lemon Chicken


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Serves 4 | Prep Time | Cook Time 40-45

Ingredients

1 to 1-1/4-pound skinless, boneless chicken thighs
1 tablespoon olive oil
2/3 cup dried orzo
1/2 cup drained, pitted kalamata olives
1 14-ounce can chicken broth
1/2 of a lemon, cut into wedges or chunks
1 tablespoon lemon juice
1 teaspoon dried Greek seasoning
salt and pepper
Hot chicken broth (optional)
Fresh snipped oregano (optional)


Preheat oven to 400 degree F.


In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for 5 minutes, turning once.


Stir in orzo, olives, the can of broth, lemon wedges, lemon juice, Greek seasoning, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.


Cover; bake for 35 minutes or until chicken is tender and no longer pink. (170 degree F).


Serve in shallow bowls with additional broth, if desired.


Top with snipped oregano.


Pairs Well With


Notes

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