• Cooking Time: 40-45
  • Servings: 4
  • Preparation Time:


  • 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.


Categories: Greek  Main Dish  Oven  Poultry 

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