Top-rated Recipe E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page One-Pan Chicken Thighs with Lemon and Spinach Orzo Lodge Cast Iron | July 13, 2021 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 12 Inch Cast Iron Skillet Ingredients 6 bone-in chicken thighs 1 teaspoon salt ½ teaspoon pepper ½ teaspoon garlic powder 1 tablespoon olive oil 4 clove garlic, minced 1 shallot, sliced thinly 1 cup orzo, uncooked 3 ½ cups chicken stock 2 tablespoons fresh rosemary 1 tablespoon lemon zest 2 cups spinach, uncooked 2 tablespoons lemon juice grated parmesan, for garnish fresh rosemary, for garnish sliced lemon, for garnish red pepper flakes, for garnish parsley, for garnish 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Grilled Lamb Chops With Garlic and Rosemary View recipe Chicken Bacon Ranch Pizza View recipe Winter Squash and Apple Ratatouille View recipe
Top-rated Recipe E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page One-Pan Chicken Thighs with Lemon and Spinach Orzo Lodge Cast Iron | July 13, 2021 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 12 Inch Cast Iron Skillet Ingredients 6 bone-in chicken thighs 1 teaspoon salt ½ teaspoon pepper ½ teaspoon garlic powder 1 tablespoon olive oil 4 clove garlic, minced 1 shallot, sliced thinly 1 cup orzo, uncooked 3 ½ cups chicken stock 2 tablespoons fresh rosemary 1 tablespoon lemon zest 2 cups spinach, uncooked 2 tablespoons lemon juice grated parmesan, for garnish fresh rosemary, for garnish sliced lemon, for garnish red pepper flakes, for garnish parsley, for garnish 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Grilled Lamb Chops With Garlic and Rosemary View recipe Chicken Bacon Ranch Pizza View recipe Winter Squash and Apple Ratatouille View recipe
