6 chicken thighs , or 8 drumsticks or 4 whole chicken legs
salt and pepper , to taste
2 Tbsp olive oil
1 ½ cups orzo
3 cups chicken broth
1 garlic clove , minced
1 lemon, cut into 8 wedges
1 tsp lemon juice, freshly squeezed
¾ cup Kalamata olives
1 bay leaf
3 Tbsp oregano, divided or 1 Tbsp. dried oregano
Heat the oven to 350 degrees F.
Season the chicken well on all sides with salt and pepper.
In a Dutch oven or large stockpot, heat the olive oil over medium-high heat. Working in batches, brown the legs well on all sides.
Make sure to brown well for 5 to 8 minutes depending on the thickness of the chicken.
Remove from the pan.
Add the orzo, chicken stock, garlic, lemon wedges and juice, olives, bay leaf, and oregano.
Stir to combine all the ingredients, then return the chicken to the pan.
Cover and transfer to the oven.
Bake for 25 to 30 minutes until the chicken is done.
Taste and adjust the seasoning if necessary, sprinkle with the remaining oregano and serve.
Sugar: 2g
:
Calcium: 155mg
Calories: 486kcal
Carbohydrates: 36g
Cholesterol: 111mg
Fat: 27g
Fiber: 5g
Iron: 4mg
Potassium: 534mg
Protein: 25g
Saturated Fat: 6g
Sodium: 784mg
Vitamin A: 280IU
Vitamin C: 18mg
