Ina Garten Crispy Chicken with Lemon Orzo
This recipe combines pan-seared bone-in chicken thighs with orzo pasta cooked in chicken stock, lemon zest, and fresh herbs. Everything is finished in the oven, where the chicken juices flavor the pasta, creating a one-pan dish that’s full of depth, texture, and zesty brightness.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Pan Searing + Oven Roasting
- Cuisine: American-Mediterranean
Ingredients
For the chicken:
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- 4 bone-in, skin-on chicken thighs
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- Kosher salt and freshly ground black pepper
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- 1 tablespoon olive oil
For the orzo:
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- 1½ cups orzo pasta
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- 2½ cups low-sodium chicken stock
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- 1 teaspoon lemon zest
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- 2 tablespoons freshly squeezed lemon juice
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- 1 tablespoon unsalted butter
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- 1 tablespoon chopped fresh parsley
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- Optional: 2 tablespoons chopped fresh dill or mint
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- Optional garnish: extra lemon wedges and fresh herbs
Instructions
Preheat oven to 400°F (200°C). Pat chicken dry and season generously on both sides with salt and pepper.
In a large, oven-safe skillet (cast iron or enameled works best), heat olive oil over medium-high heat. Add chicken, skin-side down, and sear for 5–6 minutes until deeply golden. Flip and cook for 2 minutes more. Remove to a plate.
Pour off most of the fat, leaving about 1 tablespoon in the pan. Add orzo and toast for 1–2 minutes, stirring constantly. Add chicken stock, lemon zest, and lemon juice. Stir and bring to a simmer.
Nestle the seared chicken thighs skin-side up into the orzo. Transfer the skillet to the oven and bake, uncovered, for 20–25 minutes, until the chicken is fully cooked (165°F internal temp) and the orzo has absorbed most of the liquid.
Remove from oven. Stir in butter and chopped herbs into the orzo. Let rest 5 minutes before serving. Garnish with extra herbs and lemon wedges if desired.