This one-pan recipe from Lodge is packed with bright flavours, like lemon, garlic, and rosemary, and can be prepped and plated in under an hour. It’s a fresh, comforting meal that tastes impressive while being low-effort enough to add to your weeknight rotation.

INGREDIENTS

6 bone-in chicken thighs
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 tablespoon olive oil
4 clove garlic, minced
1 shallot, sliced thinly
1 cup orzo, uncooked
3 ½ cups chicken stock
2 tablespoons fresh rosemary
1 tablespoon lemon zest
2 cups spinach, uncooked
2 tablespoons lemon juice
grated parmesan, for garnish
fresh rosemary, for garnish
sliced lemon, for garnish
red pepper flakes, for garnish
parsley, for garnish

METHOD

Preheat the oven to 400° F. Heat a 12-inch skillet over medium high, about 5 minutes. Season chicken on all sides with salt, pepper, and garlic powder.
Add oil and sear chicken skin side down until skin is golden brown and crispy, 4-5 minutes.

Flip chicken and cook for 4-5 minutes. Set chicken aside on a plate. It will finish cooking later. Reduce heat to medium and add garlic and shallot for 1-2 minutes.
Add the uncooked orzo, rosemary, and lemon zest. Stir for 1-2 minutes, then add the chicken stock and bring to a boil.

Reduce to a simmer and cover until the stock has been absorbed by the orzo, about 12-15 minutes. Stir in spinach and lemon juice a little at a time until wilted.
Add chicken skin side up and bake until chicken is cooked through and the skin is crispy about 5-7 minutes. Sprinkle with cheese and red pepper flakes and garnish with sliced lemon rosemary and parsley.