Description
This Chicken In A Pot with Lemon and Orzo recipe is an easy, flavorful one-pot meal combining tender roasted chicken with zesty lemon and perfectly cooked orzo pasta. The dish balances savory herbs, fresh spinach, and a bright citrus finish, making it an essential Mediterranean-inspired dinner that’s both comforting and elegant.
Ingredients
Scale
Chicken
- 1 whole chicken (about 3.5–4 lbs)
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 lemon, zested and juiced
- 2 cups baby spinach (optional)
- Fresh parsley, chopped (for garnish)
Pasta and Liquids
- 1 cup orzo pasta
- 4 cups low-sodium chicken broth
- 1 cup water
Instructions
- Preheat and Season: Preheat your oven to 375°F (190°C). Pat the whole chicken dry with paper towels and season generously with kosher salt and freshly ground black pepper all over to enhance the flavor and ensure crispy skin.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Place the chicken breast-side down and sear each side for about 3–4 minutes until golden brown and crisp. Remove the chicken and set it aside temporarily.
- Sauté Aromatics: In the same pot, add the chopped onion and sauté for approximately 5 minutes until softened and translucent. Stir in minced garlic and dried oregano, cooking for another minute to release their aroma without burning.
- Toast the Orzo: Add the orzo pasta to the pot and stir continuously for about 2 minutes to lightly toast it, which adds a nutty flavor and helps prevent sticking.
- Add Lemon and Liquids: Stir in the lemon zest and juice to brighten the dish. Pour in 4 cups of low-sodium chicken broth and 1 cup of water, stirring to combine all ingredients evenly.
- Return Chicken to Pot: Nestle the seared chicken back into the pot, placing it breast side up atop the orzo mixture. Cover the pot with a lid.
- Bake: Transfer the covered pot to the preheated oven and bake for 45–55 minutes, or until the chicken’s internal temperature reaches 165°F (75°C). Remove the lid during the last 10 minutes to allow the chicken skin and orzo surface to brown nicely.
- Add Spinach (Optional): Just before serving, stir in 2 cups of baby spinach to the hot orzo until wilted, adding a fresh, nutritious touch to the meal.
- Rest and Serve: Remove the chicken from the pot and let it rest for about 10 minutes to retain juices. Carve the chicken into portions and serve over the lemony orzo mixture. Garnish with chopped fresh parsley for a vibrant finish.
Notes
- Use a meat thermometer to ensure the chicken is cooked perfectly and avoid overcooking.
- Substitute chicken thighs for dark meat lovers or if you prefer smaller portions.
- Add extra lemon juice for a more pronounced citrus flavor.
- Stir in a tablespoon of butter at the end for a richer, creamier orzo.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 115mg
