serves
4
prep
20 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- ¼ cup (56 g) butter, room temperature
- 1½ tbsp ground Parmesan cheese
- 3 tsp fine breadcrumbs
- 3 tsp finely chopped parsley
- 3 garlic cloves, divided
- Kosher salt
- Freshly ground black pepper
- 8 chicken thighs, skin-on, bone-in
- 1 tsp olive oil
- 1 shallot, finely minced
- 1 cup (180 g) orzo
- ¼ cup sliced sundried tomatoes
- 2 large handfuls dark leafy greens, such as spinach, kale, or collards
- ¼ cup (60 ml) dry white wine, optional
- 3 cups (750 ml) low sodium chicken broth
- ½ a lemon
- Roughly chopped parsley, for serving
Instructions
- Heat your oven to 180°C (375°F).
- In a small bowl, mash together the butter, Parmesan, breadcrumbs and parsley. Mince 2 garlic cloves and add to the butter mixture and season with salt and pepper. Using a small spoon, tuck about 1½ teaspoons of the butter under the skin of each thigh and press or spread into an even layer. Spread the remaining butter mixture over the chicken skin, season the chicken with salt and pepper, and set aside.
- Heat a cast iron skillet over medium-high heat. Add in the chicken thighs in batches, skin side down, and sear until golden brown, about 2 minutes. Set aside.
- Turn the heat down to medium and add in the olive oil and shallot and season with salt and pepper. Cook for 2 to 3 minutes or until softened and lightly golden brown. Thinly slice the remaining garlic clove and add to the pan along with the orzo, sundried tomatoes and greens. Cook for about 1 minute to soften the garlic, toast the orzo, and wilt the greens. Deglaze with the wine, if using, and allow it to evaporate. Turn off the heat and stir in the chicken broth.
- Nestle the chicken thighs skin-side up into the pan on top of the orzo and carefully transfer to the oven for 30 to 35 minutes or until the orzo is tender and the chicken thighs are cooked through.
- Set aside to rest for 5 minutes before zesting and juicing the lemon overtop and scattering with parsley.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
