Kalamata Lemon Chicken

So I had heard of orzo before, but never had it or cooked with it. For some reason I thought it was some kind of rice. You should have seen me looking all over the store for orzo. Turns out, at least at Sprouts, it's in the pasta section!

Anyway, this was a good recipe. I will record the recipe as is, but I would ask, why does the chicken need to be browned in the Dutch oven and then moved to another baking dish? Just leave it all in the Dutch oven.

• 1 to 1 1/4 lb boneless, skinless chicken thighs
• 1 Tbsp olive oil
• 2/3 cup dried orzo
• 1/2 cup drained, pitted kalamata olives
• 1 14 oz can chicken broth
• 1/2 of a lemon, cut into wedges or chunks
• 1 Tbsp lemon juice
• 1 tsp dried Greek seasoning
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• hot chicken broth, optional
• fresh oregano leaves, optional

Preheat oven to 400 degrees. In a 4-quart Dutch oven brown chicken in hot oil about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt, and pepper. Transfer mixture to a 2-quart rectangular baking dish.

Bake, covered, about 35 minutes or until chicken is tender and no longer pink. If desired, serve in shallow bowls with additional hot broth and topped with fresh oregano.

Serves 4

Prep Time: 10 minutes

Total Time: 45 minutes

Recipe from Better Homes and Gardens New Cookbook