One-Pan Spring Chicken & Orzo
 
One-Pan Spring Chicken & Orzo
 
Spring Simmer

One-Pan Spring Chicken & Orzo

50mins
easy
Servings: 4

This is a simple, nourishing one-pan dish that celebrates the best of spring. Crispy-skinned chicken thighs are paired with gently sweet leeks, slow-roasted garlic, and orzo, all simmered in our nourishing slow-cooked chicken bone broth until tender and glossy.

Finished with fresh asparagus, a squeeze of lemon, and a scattering of soft herbs and feta, it’s both comforting and vibrant. Wholesome, deeply flavourful, and made for easy cooking.

Ingredients

  • 6 chicken thighs, skin on bone in
  • 2 tbsp of olive oil
  • 1 head of garlic, sliced in half
  • 300g of Orzo
  • 1 bunch of asparagus, ends discarded and chopped into 4
  • 1 200g block of feta
  • 1 small bunch of dill, chopped
  • 1 small bunch of parsley
  • 1 lemon
  • 3 324g pouches Organic Chicken Bone Broth
Free-Range Organic Chicken Bone Broth
£5.00
£5.00

Instructions

  1. Preheat the oven to 170 °C
  2. Pat the chicken thighs dry with a piece of kitchen towel and season them well with salt.
  3. Place the thighs skin-side down in a large shallow casserole dish. Turn the heat to medium and fry for 8 minutes until the fat has rendered out and the skin is deeply golden and crisp. Flip and cook for 3 minutes, then remove and place on a baking tray and place in the oven to continue cooking.
  4. In the same pan, add the oil, sliced leeks, halved garlic head, and cook over medium heat for 6–8 minutes until soft and sweet, scraping up all the sticky bits.
  5. Stir in the orzo and cook for 1–2 minutes so it toasts lightly.
  6. Pour in the chicken broth. Bring to a gentle simmer, stirring every now and then to make sure nothing is sticking for 12-15 minutes. You are aiming for a silky risotto-like texture at the end and the orzo should be al dente.
  7. Add chopped asparagus and cook for a further 4 minutes until just tender and bright.
  8. Turn off the heat and squeeze in the lemon juice, then stir through. Place the chicken thighs on top along with any pan juices.
  9. Crumble over the feta, chopped dill and parsley. Add another splash of broth if needed - it should be loose and glossy
  10. Drizzle with a little oil and serve.