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.