Olive-Lemon Chicken

Name: Olive-Lemon Chicken
Ingredients: 1- 1/2 pound Skinless, Meaty, Chicken Thighs; 1 Tablespoon Olive Oil; 23 cups Dried Orzo; 1/2 cups Pitted And Drained Kalamata Olives; 14 ounces, fluid Low Sodium Chicken Broth; 1 whole Lemon, Cut In Wedges; 2 Tablespoons Lemon Juice; 1 teaspoon Dried Oregano; 1/4 teaspoons Each, Salt And Pepper

9 ingredients

8 steps

Ingredients

1- 1/2 pound Skinless, Meaty, Chicken Thighs
1 Tablespoon Olive Oil
23 cups Dried Orzo
1/2 cups Pitted And Drained Kalamata Olives
14 ounces, fluid Low Sodium Chicken Broth
1 whole Lemon, Cut In Wedges
2 Tablespoons Lemon Juice
1 teaspoon Dried Oregano
1/4 teaspoons Each, Salt And Pepper

Directions

1

1.
2

Preheat oven to 400 degrees F. In a 4-quart Dutch oven, brown chicken in hot oil over medium-high heat for 5 minutes, turning once.
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2.
4

Stir in orzo, olives, broth, lemon wedges, lemon juice, oregano, salt and pepper.
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3.
6

Cover, bake for 40 minutes, or until chicken is about 170 degrees F. 4.
7

Serve in shallow bowls with additional broth if desired.
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Top with minced fresh oregano (optional).