Description
This One Pot Chicken Risoni is a flavorful and convenient baked dish combining tender marinated chicken thighs, sautéed vegetables, and perfectly cooked orzo (risoni) in a rich tomato and herb sauce. Finished with a bright drizzle of lemon juice and creamy crumbled feta, it offers a harmonious balance of Mediterranean-inspired flavors in a single skillet, making it an easy yet impressive weeknight meal.
Ingredients
Scale
Lemon Garlic Chicken
- 1 lb / 500g chicken thighs, boneless skinless, cut into 2 cm / 1″ pieces
- 2 garlic cloves, finely minced
- 1 tbsp dried oregano
- 1 tbsp olive oil
- 1/2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/2 tsp pepper
Orzo/Risoni and Vegetables
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 medium zucchini, cut into 1cm / 1/3″ cubes
- 1 red bell pepper/capsicum, cut into 1cm / 1/3″ cubes
- 1 tbsp dried oregano
- 2 1/2 cups chicken broth/stock, low sodium
- 14 oz / 400g canned crushed tomatoes
- 1 tbsp tomato paste
- 1 1/2 cups orzo/risoni
- 1 1/2 cups cherry tomatoes (1 Australian punnet)
- 1 tsp kosher salt (cooking salt)
- 1/2 tsp black pepper
Garnish
- 2 tbsp lemon juice, for drizzling
- 1/2 cup (100g) Greek feta cheese, crumbled
- Fresh oregano leaves (optional)
Instructions
- Marinate Chicken: In a bowl, combine chicken pieces, minced garlic, dried oregano, olive oil, lemon juice, lemon zest, salt, and pepper. Mix well and set aside to marinate for 20 minutes. For enhanced flavor, marinate overnight if time allows.
- Preheat Oven: Set your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven.
- Brown Chicken: Heat 1 tablespoon of olive oil in a large oven-proof skillet or pot over high heat. Add the marinated chicken and cook until the outside is lightly browned but the inside is still pink. Remove chicken from the skillet and set aside.
- Sauté Vegetables: Add the remaining 1 tablespoon olive oil to the skillet. Sauté the minced garlic and chopped onion for about 1 minute until fragrant. Then add the diced zucchini and red bell pepper. Cook for an additional 2 minutes to soften slightly.
- Add Remaining Ingredients: Stir in the orzo, dried oregano, chicken broth, crushed tomatoes, tomato paste, salt, and black pepper. Mix to combine everything well.
- Arrange Chicken and Cherry Tomatoes: Scatter the browned chicken pieces and whole cherry tomatoes evenly across the surface of the orzo mixture without stirring them in.
- Bake: Bring the liquid to a gentle simmer on the stovetop, then transfer the uncovered skillet to the preheated oven. Bake for 15 minutes, or until the orzo is tender but still slightly firm. Some liquid on the surface is normal and desired.
- Finish and Serve: Remove from the oven and immediately drizzle with fresh lemon juice. Garnish with crumbled feta cheese and fresh oregano leaves if using. Serve warm directly from the skillet.
Notes
- Marinating the chicken overnight will deepen the flavors but is optional if short on time.
- Using an oven-proof skillet or pot is essential for transferring the dish from stovetop to oven.
- Do not stir chicken and cherry tomatoes into orzo before baking to keep textures distinct.
- Adjust salt based on the sodium content of your chicken broth.
- Fresh oregano is optional but adds a lovely fresh herbaceous note.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
