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ChefsPantry recipe card for Greek lemon chicken with herbed orzo, vegetables, feta, and olives.
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Greek Lemon Chicken with Herbed Orzo

Greek lemon-oregano chicken with herbed orzo, roasted vegetables, olives, feta, and pan juices.

4 servingsAbout 40 minEasy
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Ingredients

  • 1 1/2 lb boneless skinless chicken thighs
  • 1/4 cup olive oil, juice of 2 lemons, and 3 garlic cloves
  • 2 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper
  • 2 zucchini, 1 orange pepper, and 1 red onion, sliced
  • 1 pint cherry tomatoes and 1/3 cup Kalamata olives
  • 1 cup dry orzo, 2 cups broth, and 1/2 cup feta

Instructions

  1. Heat oven to 425 degrees F. Whisk oil, lemon, garlic, oregano, salt, and pepper.
  2. Toss chicken and vegetables with dressing on a rimmed sheet pan.
  3. Roast 22 to 28 minutes, until chicken reaches 165 degrees F and vegetables brown.
  4. Meanwhile simmer orzo in broth until tender; fold in parsley if desired.
  5. Spoon chicken and vegetables over orzo; finish with olives, feta, and pan juices.