Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 600g)
  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (approx. 150g)
  • 4 cloves garlic, minced (approx. 12g)
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 1/4 cup freshly squeezed lemon juice (60 ml)
  • 4 cups low-sodium chicken broth (950 ml)
  • 1 cup orzo pasta (approx. 170g)
  • 1/2 cup grated Parmesan cheese (approx. 50g), plus extra for serving
  • 1/4 cup chopped fresh parsley (approx. 15g), plus extra for serving
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in the pot over medium-high heat. Season chicken thighs generously with salt and pepper. Sear skin-side down until golden brown and crispy (about 5-7 minutes). Flip and sear the other side (about 3-5 minutes). Remove chicken from the pot and set aside.
  2. Reduce heat to medium. Add chopped onion and garlic to the pot and sauté until softened and fragrant (about 2-3 minutes). Be careful not to burn the garlic!
  3. Stir in lemon zest and lemon juice, scraping up any browned bits from the bottom of the pot (deglazing).
  4. Pour in chicken broth. Bring to a gentle simmer. Add orzo pasta, stirring to coat.
  5. Return chicken thighs to the pot, nestling them amongst the orzo. Cover the pot and simmer for 10-12 minutes, or until orzo is tender and the liquid is mostly absorbed. Stir halfway through to prevent sticking.
  6. Remove from heat. Stir in grated Parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste.
  7. Sprinkle with chopped parsley and serve hot. Offer extra lemon wedges and Parmesan cheese for serving.