One-Pot Lemon Chicken Orzo

    20m prep time
    55m total time
    Medium level
    11 ingredients

You can't really go wrong with this combo. By searing the chicken and lemons in the pan first, you get this amazing base to build on. All that flavour is then absorbed by the orzo which slightly sticks to the edges of the pan in the oven. You also get some seriously crisp chicken skin that I don't think anyone would dream complain about. And the best part, only one pan to wash up!

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 180°Cfan/200°C. Slice your lemon into thin slices, removing any pips as you go. The pips will leave a bitter taste so be sure to take them out.

Step 2

Heat the oil in a large oven-proof pan over a medium-high heat. Season the chicken with salt and place in the pan, skin-side down. Cook for 4-6 minutes until the skin is golden, flip them over and cook on the other side until sealed before transferring them to a plate. You may need to do this in batches so you don't overcrowd the pan. Pour off some of the chicken fat and leave to set before throwing it in the bin.

Step 3

Fry the lemon slices in the same pan and remove when lightly browned and caramelised, about 2 minutes, set aside with the chicken.

Step 4

Add a dash more oil to the pan you sealed the chicken in and reduce the heat to medium-low. Add the diced onions and cook for 4-5 minutes with a pinch of salt. Once translucent, add the garlic and cook for a further minute. Stir in the orzo and toast in the oil for a minute or two before pouring in the wine. Let the wine bubble away until it is mostly reduced.

Step 5

Pour in the stock and bring to a simmer. Shake the pan to evenly distribute the orzo before nestling the chicken thighs on top with the lemon slices and thyme sprigs.

Step 6

Bake for 35 minutes until the chicken is deeply golden brown, the lemons jammy and orzo plump and cooked through. Cook the tenderstem broccoli a few minutes before serving, if using.
  • Ingredients
  • Based on 4 servings
  • 250g Orzo 1 x Sainsbury's Orzo Pasta, Taste the Difference 500g
  • 400g Tenderstem Broccoli 2 x Sainsbury's Tenderstem Broccoli 200g
  • 1 kg Skin-On Chicken Thighs 1 x Sainsbury's 1kg British Fresh Chicken Skin on Thighs
  • 1 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 1 Onion, diced 1 x Sainsbury's Onions Loose
  • 4 Garlic Cloves, sliced 1 x Sainsbury's Garlic
  • 1 Lemon, sliced and pips removed 1 x Sainsbury's Lemons
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 190ml White Wine 1 x Clearsprings Sauvignon Blanc White Wine (Small bottle) 18.7cl
  • 8 Thyme Sprigs 1 x Sainsbury's Bunched Thyme 20g
  • 600ml Chicken Stock 1 x Sainsbury's Stock Cubes, Chicken 10x10g
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