This post contains affiliate links. When you purchase through our links, we may earn a commission.
This one pan dinner of chicken and orzo, cooked with delicious Greek flavours, is a great time saver for busy nights! Add some briny feta to the pan right before serving for extra flavour!
Serve with roasted asparagus and radishes, also cooked together for convenience.
We’ve all felt the pinch of time when it’s five o’clock and I haven’t even thought of what to make for dinner. One pan meals are what I often turn to or pasta dishes!
This recipe for chicken legs and orzo, flavoured with garlic, onions, oregano, cinnamon stick and bay leaves, and cooked with tomatoes, is a powerhouse of a meal.
What you get in the end is bold flavours, wrapped in a comfort food style dinner. It will make you feel warm and cozy but not heavy!
Crispy chicken legs rest on top of the most delicious orzo mixed with red peppers and artichokes, that have been cooked in a savoury tomato sauce. But I am going to be honest with you, as great as crispy skinned chicken is, my entire family thought that the pasta was the best part of this one-pot chicken orzo.
If you are unfamiliar with This is an affiliate link.orzo, it’s time to make its acquaintance. Although it looks like rice, it’s actually a small pasta that’s wonderfully versatile and very satisfying to eat.
We all find that orzo pasta goes particularly well with Greek flavours. Try my Greek Baked Orzo with Meatballs or Greek Orzo Salad for more! Or for a different take on a dish like this, Lemon Chicken Orzo!
Recipe Tips and Notes
- This chicken orzo recipe is not a difficult one to pull off but it does require you to cook it in stages. I have provided a step by step visual guide below for convenience.
- Since this recipe is designed to go from a stovetop to oven, it’s best to use a pan that is made for it. Ideally you should have a lid for that pan as well or you can cover it with aluminum foil. My This is an affiliate link.cast iron casserole pan is what I use for such dishes.
- I am using whole spices like cinnamon stick and bay leaves here to add flavour to the dish. If you can’t find cinnamon sticks you can use 1/2 tsp of ground cinnamon instead.
- I used whole chicken legs but you can replace them with chicken thighs or drumsticks. If you want to use chicken breasts instead eliminate the first 20 minutes of cooking in step 2.
- I love using marinated artichokes but you can safely omit them or replace with kalamata olives for extra flavour.
- Let the dish rest for 10 minutes before serving. This will allow the remaining liquid to be absorbed by orzo.
Serving suggestions
Since this is a one pan dinner recipe, all you will need to think about is a vegetable side dish. Here are my personal favourites. Cucumber and Tomato Salad with Red Onion, Lemon Garlic Green Beans or Rainbow Slaw with Lemon Garlic Tahini Dressing.
Because it’s made in one pan, I’ve found that this is a perfect dish for a weeknight dinner. But it’s also colourful and full of creative flavours, so a good choice for guests as well.
To add to the colour, I like to add a sprinkling of fresh parsley as well. Ground black pepper can also be a pleasant touch.
Storage and leftovers
Leftovers can be kept in the refrigerator in an This is an affiliate link.airtight container for 2-3 days or frozen for up to 3 months. But if you do freeze, keep in mind that the texture might change and become a bit mushy.
When it is time to reheat, use a microwave or the stovetop over medium heat with a splash of water or This is an affiliate link.chicken stock to keep it loose. Cover to keep the tender chicken from drying out and remove when the chicken is hot all the way through.
More recipes inspired by Greek flavours
- Chicken Souvlaki Recipe
- Greek Tzatziki
- Air Fryer Greek Whole Chicken
- Greek Orzo Salad with Grilled Zucchini
Greek Chicken and Orzo
Equipment
- This is an affiliate link.Cast iron casserole pan
Ingredients
- 1 tbsp This is an affiliate link.extra virgin olive oil
- 4 chicken legs
- salt and pepper
- 1 onion
- 2 This is an affiliate link.bay leaves
- 2 cinnamon sticks
- 2 cloves garlic, pressed
- 1 tsp dried oregano
- 1 red pepper, sliced
- 400g / 14oz This is an affiliate link.crushed tomatoes, chopped
- 500ml / 2 cups This is an affiliate link.chicken stock, divided
- 1-2 tsp salt
- 300g / 1½ cups This is an affiliate link.orzo
- 280g / 1 cup jarred marinated or frozen artichokes , drained if using marinated artichokes
- 80g / 1/2 cup feta cheese
Instructions
- Preheat the oven to 180C/350F. Heat the olive oil in a large pan, which could be used in an oven later, and brown the chicken legs seasoned with salt and pepper until golden but not cooked all the way through. Remove the chicken to a separate plate.
- To the same pan add the chopped onion, bay leaves, cinnamon sticks and cook over low heat for 5 minutes, then add pressed garlic, sliced red pepper and dried oregano and cook for 2-3 minutes longer. Then add in chopped tomatoes and half of the chicken stock with a pinch of salt, stir to combine and bring to a boil. Place the chicken legs on top of the sauce, cover with a lid or aluminium foil and put in the preheated oven for 20 minutes.
- Take the pan out of the oven, uncover and remove the chicken legs to a separate plate. To the sauce add the remaining chicken stock, orzo and artichokes, stir, then bring the chicken back to the pan, cover and cook for 20 minutes longer. Then uncover and cook for 15 minutes giving the chicken legs some time to develop crispy skin. You might still have some liquid by the end of the cooking time but it will get absorbed by the orzo in 10 minutes or so. Serve topped with feta cheese.
Notes
- Since this recipe is designed to go from a stovetop to oven, it’s best to use a pan that is made for it. Ideally you should have a lid for that pan as well or you can cover it with aluminum foil. My cast iron casserole pan is what I use for such dishes.
- I am using whole spices like cinnamon stick and bay leaves here to add flavour to the dish. If you can’t find cinnamon sticks you can use 1/2 tsp of ground cinnamon instead.
- I used whole chicken legs but you can replace them with chicken thighs or drumsticks. If you want to use chicken breasts instead eliminate the first 20 minutes of cooking in step 2.
- I love using marinated artichokes but you can safely omit them or replace with kalamata olives for extra flavour.
- Let the dish rest for 10 minutes before serving. This will allow the remaining liquid to be absorbed by orzo.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Simple to prepare and full of flavour. Looking forward to trying more of your recipes.
Regards,
Helen from Arrowtown, New Zealand
Thanks for stopping by and leaving a lovely review!
Excellent recipe. Full of flavor. My family truly enjoyed it. I will definitely make this again.
I am thrilled you and your family loved this recipe, Barbara! Thank you for your comment.
Looks delicious!! Can I sub basamati rice for the orzo?
Hi Tina, you might be able to but I haven’t tested with rice, so can’t be sure that the timing and the liquid amount will remain the same.
This is the perfect weeknight meal!! SO yummy!
So glad you enjoyed it, Jennifer!
What an incredible recipe! I love all of these flavors!
Thanks so much, Colleen!
Oh wow! This looks amazing and so delicious! My family is going to really enjoy this recipe! Definitely going to make this tonight!