Description
One Pot Chicken Risoni is a flavorful and hearty Mediterranean-inspired dish featuring tender marinated chicken thighs cooked alongside orzo pasta and a medley of fresh vegetables. This easy one-pan recipe combines garlic, lemon, oregano, and tomato for a comforting meal finished with tangy feta cheese and fresh herbs.
Ingredients
Scale
Lemon Garlic Chicken
- 1 lb / 500g chicken thighs, boneless skinless, cut into 2 cm / 1" pieces
- 2 garlic cloves, finely minced
- 1 tbsp dried oregano
- 1 tbsp olive oil
- 1/2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/2 tsp pepper
Orzo/Risoni and Vegetables
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 medium zucchini (or 1 large), cut into 1cm / 1/3" cubes
- 1 red bell pepper/capsicum, cut into 1cm / 1/3" cubes
- 1 tbsp dried oregano
- 2 1/2 cups low sodium chicken broth/stock
- 14 oz / 400g canned crushed tomatoes
- 1 tbsp tomato paste
- 1 1/2 cups orzo/risoni
- 1 1/2 cups cherry tomatoes (1 Australian punnet)
- 1 tsp cooking salt (kosher salt)
- 1/2 tsp black pepper
Garnish
- 2 tbsp lemon juice, for drizzling at end
- 1/2 cup (100g) Greek feta cheese, crumbled
- Fresh oregano leaves (optional)
Instructions
- Marinate Chicken: In a bowl, combine chicken pieces with garlic, dried oregano, olive oil, lemon juice, lemon zest, salt, and pepper. Mix well and let it marinate for 20 minutes. For more flavor, marinate overnight.
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan).
- Brown Chicken: Heat 1 tablespoon olive oil in a large ovenproof skillet or pot over high heat. Add the marinated chicken and cook until lightly browned on the outside but still pink inside. Remove chicken and set aside.
- Sauté Vegetables: In the same skillet, add 1 tbsp of olive oil. Sauté minced garlic and chopped onion for about 1 minute until fragrant. Add zucchini and red bell pepper cubes, cooking for another 2 minutes.
- Add Remaining Ingredients: Stir in orzo/risoni, dried oregano, chicken broth, crushed tomatoes, tomato paste, salt, and black pepper. Mix gently to combine.
- Add Chicken and Cherry Tomatoes: Scatter the browned chicken pieces and cherry tomatoes evenly over the surface without stirring them in.
- Bake: Bring the liquid to a simmer on the stovetop. Then transfer the uncovered skillet to the preheated oven and bake for 15 minutes, or until the orzo is tender but slightly firm. Some liquid on the surface is normal.
- Finish and Garnish: Remove from oven and drizzle with lemon juice. Sprinkle crumbled feta cheese and fresh oregano leaves on top before serving.
Notes
- Marinating the chicken overnight will enhance the flavors but a 20-minute marinade is sufficient if short on time.
- If you do not have an ovenproof skillet, transfer the mixture to a baking dish before placing in the oven.
- Do not stir the chicken and cherry tomatoes into the orzo before baking to keep their textures distinct.
- You can substitute chicken thighs with breast if preferred, but thighs will provide more tenderness and flavor.
- Use low sodium chicken broth to better control the saltiness of the final dish.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
