A bright one-pan bake with chicken, orzo, spinach, garlic, and lemon for a fresh, light finish.
ABy Annebala
Servings
4
4 piece Bone-in, skin-on chicken thighs
1.5 cup Orzo pasta
3 cup Baby spinach
6 clove Garlic cloves
2 piece Lemon
3 cup Chicken stock
3 tbsp Extra virgin olive oil
1 tsp Dried oregano
0.5 tsp Dried chili flakes
Salt
Black pepper
0.33 cup Parmigiano-Reggiano (for serving)
0.25 cup Fresh parsley (garnish)
Calories
788 kcal
Protein
47g
Carbs
28g
Fat
53g
Fiber
2g
Sugar
6g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Prep & Season
1. Preheat your oven to 200°C (390°F). Pat the chicken thighs dry with paper towels. In a large bowl, combine the olive oil, juice and zest of one lemon, dried oregano, chili flakes, a generous pinch of salt, and black pepper. Add the chicken thighs and toss well to coat.
4 piece Bone-in, skin-on chicken thighs,
1 piece Lemon,
3 tbsp Extra virgin olive oil,
1 tsp Dried oregano,
0.5 tsp Dried chili flakes,
Salt,
Black pepper
2. Thinly slice or lightly crush the garlic cloves. Slice the remaining lemon into thin rounds. Set both aside.
6 clove Garlic cloves,
1 piece Lemon
Build the Tray
3. In a large, deep oven-safe roasting tray or baking dish, scatter the orzo evenly. Pour in the chicken stock and stir briefly to distribute. Nestle the garlic slices and lemon rounds throughout the orzo, then arrange the seasoned chicken thighs on top, skin-side up, ensuring they sit above the orzo and stock.
1.5 cup Orzo pasta,
3 cup Chicken stock
4. Transfer the tray to the oven and bake uncovered for 35–40 minutes, until the chicken skin is deep golden and crispy, and the orzo has absorbed most of the stock. Check after 25 minutes — if the orzo looks dry, add a splash of hot water or stock to keep it loose.
Finish & Serve
5. Remove the tray from the oven. Scatter the baby spinach over the hot orzo and gently fold it in using tongs or a spoon — the residual heat will wilt it in about 60 seconds. Taste the orzo and adjust seasoning with salt and pepper.
3 cup Baby spinach,
Salt,
Black pepper
6. Serve straight from the tray. Finish with a generous grating of Parmigiano-Reggiano and a scatter of fresh parsley. Offer extra lemon wedges at the table for brightness.
0.3 cup Parmigiano-Reggiano (for serving),
0.2 cup Fresh parsley (garnish)
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
