Kalamata-Lemon Chicken
photo by Redsie
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb boneless skinless chicken thighs
- 1 tablespoon olive oil
- 2⁄3 cup dried orzo pasta
- 1⁄2 cup drained pitted kalamata olive
- 1 (14 ounce) can chicken broth
- 1⁄2 lemon (cut into wedges or chunks)
- 1 tablespoon lemon juice
- 1 teaspoon all purpose Greek seasoning
- hot chicken broth (optional)
- snipped fresh oregano (optional)
directions
- Preheat oven to 400 degree F.
- In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for 5 minutes, turning once.
- Stir in orzo, olives, the can of broth, lemon wedges, lemon juice, Greek Seasoning, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Cover and bake for 35 minutes or until chicken is tender and no longer pink.
- Serve in shallow bowls with additional broth, if desired. Top with snipped oregano.
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Reviews
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This was very good, and I am sure I will make it again. I used bone in thighs and I think that was a good choice, they were falling off the bone tender. I loved the tangy flavor that the olives and lemons provided, but next time, I will include even more. The lemon wedges were a little bitter, so next time I will remove them before serving, but I would like even more lemon flavor. Maybe adding more lemon juice would do it. Thanks for posting! Made for ZWT9
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1/10-- sent DH to the store for some "skin-on, bone-in thunder-thighs"! Added some Meyer lemon juice (courtesy of an Arizona Zaarie), and threw in 6-8 peeled garlic cloves . Set at 400* for 60 min, then reduced to 350* for another 30 ! YUMMM! NO leftovers !! 4/07I used 4 LARGE bone-in, skin-on thighs - believe that is more flavorful. Let it bake for about 45-50 minutes -- prefer doneness to falling off the bone tender. The combination of lemon, kalamata, and Greek seasoning made a nice, flavorful dish -- and preparation was surely a snap. Served withBalsamic Baby Carrots for an easy Saturday night meal -- with sufficient leftovers for a repeat. Thanks for posting. Janey
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This was a very good and easy recipe. I used boneless skinless chicken breasts and just put them into a greased casserole without browning them. I followed everthing else exactly but didn't add extra broth at the end. The flavor was very nice, I think the lemon wedges were the key as they infused everything. My only disappointment was that the orzo was a little soggy. I did put fresh oregano on top and I think it would have been wonderful cooked in it. Thanks for the recipe! Made for Zaar tag.
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I think I will hold off on reviewing this. I had mixed feelings about it. But I did make some changes. I left out the orzo to reduce the carbs and used less than a cup of broth. I used dried oregano and powdered garlic for the Greek seasoning. I felt that the seasonings with the broth were spot-on for flavor. I don't know if it was the olives or the lemon slices that made the flavor "off" to me. Next time I may try just juicing the lemon and maybe tossing in some zest but not the slices. I think the rind made the sauce bitter.
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