Greek Chicken with Lemons and Kalamata Olives

We'll call this one a One Pot Wonder. Everything goes into a pan, pop on a lid, bake and 30 minutes later…dinner is served. A lovely couple gave us this recipe which they adapted from Better Homes & Gardens and use our It's Greek to Me Blend. We love the simplicity, versatility and taste--it's delish! Try adding artichoke hearts, sun dried tomatoes or canellini beans. There's also the optional step of adding extra hot broth at the end to make it a soup. Did we mention versatile? This one is moving into permanent supper rotation! 

1 - 1 1/4 pounds  skinless, boneless chicken thighs
1 Tbl Lemon Garlic Extra Virgin Olive Oil
2/3 cup  dried orzo
1/2 cup  drained, pitted kalamata olives
14  ounces chicken broth (we like Kitchen Basics)
1/2 lemon, cut into wedges or chunks
1 Tbl lemon juice
1 Tbl It's Greek to Me Blend
1/4 tsp salt
1/4 tsp freshly ground black pepper
Hot chicken broth (optional)

Preheat oven to 400 degrees. Sprinkle the chicken with the It's Greek to Me Blend, rub in and allow to stand for 30 minutes. In a Dutch oven or braising pan, heat the Lemon Garlic Extra Virgin Olive Oil over medium heat and brown chicken , turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice salt and pepper. Bake, covered, about 35 minutes or until chicken is tender and no longer pink. If desired, serve in shallow bowls with additional hot broth. Makes 4 servings.

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