This one-pan recipe is packed with bright flavors, like lemon, garlic, and rosemary, and can be prepped and plated in under an hour. It’s a fresh, comforting meal that tastes impressive while being low-effort enough to add to your weeknight rotation.
Level
Beginner
Prep Time
10 minutes
Cook Time
45 minutes
Serves
4-6
Cook it With Our
Directions
- Preheat the oven to 400° F.
- Heat a 12-inch skillet over medium high, about 5 minutes.
- Season chicken on all sides with salt, pepper, and garlic powder.
- Add oil and sear chicken skin side down until skin is golden brown and crispy, 4-5 minutes.
- Flip chicken and cook for 4-5 minutes. Set chicken aside on a plate. It will finish cooking later.
- Reduce heat to medium and add garlic and shallot for 1-2 minutes.
- Add the uncooked orzo, rosemary, and lemon zest. Stir for 1-2 minutes, then add the chicken stock and bring to a boil.
- Reduce to a simmer and cover until the stock has been absorbed by the orzo, about 12-15 minutes.
- Stir in spinach and lemon juice a little at a time until wilted.
- Add chicken skin side up and bake until chicken is cooked through and the skin is crispy about 5-7 minutes.
- Sprinkle with cheese and red pepper flakes and garnish with sliced lemon rosemary and parsley.
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