Green Chef charges ~$12/serving
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Make it at home: ~$4/serving
- Cuisine Greek
- Course Main
- Original Green Chef
- Prep 10 min
- Cook 35 min
- Serves 2
Ingredients
- 4 organic chicken thighs, bone-in
- 1 cup orzo pasta
- 2 cups organic chicken bone broth
- ½ cup kalamata olives, halved
- 1 cup cherry tomatoes
- 3 garlic cloves, minced
- juice and zest of 1 lemon
- 1 tsp dried oregano
- 2 tbsp olive oil
- ½ cup organic feta, crumbled
- fresh parsley
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned.
- Enameled Dutch oven — For braises, roasts, and one-pot mains.
- Instant-read thermometer — The only reliable way to nail doneness without guessing.
Instructions
- Preheat oven 400°F. Season chicken with oregano, salt, pepper, lemon zest.
- Heat olive oil in oven-safe skillet. Sear chicken skin-down 5 min until golden.
- Remove chicken. Saute garlic 30 sec. Add orzo, broth, lemon juice, tomatoes. Nestle chicken on top skin-up.
- Bake uncovered 30–35 min until chicken 165°F and orzo has absorbed the broth. Top with olives, feta, parsley.
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