This is a simple, light, all in one dinner that takes about 45 minutes from start to finish.
1 package of chicken thighs
Half a jar of Kalamata olives – drained
1 package of frozen artichoke hearts, thawed
2 large lemons
1 bag of fresh spinach – rinsed
Salt and Pepper
1 small pat of butter
1/2 teaspoon of garlic powder
2 teaspoon of oregano – divided
1/2 cup of low sodium chicken broth
1 box of orzo
1/2 to 3/4 cup of feta cheese (depends on your preference)
Preheat oven to 400 degrees
Pat chicken dry, sprinkle with salt and pepper and brown in a heavy pan (can go from stove top to oven – once again I used my Le Creuset braiser).
Sprinkle with salt and pepper to taste and cover with garlic powder and lemon zest (helpful hint – leave lemon whole for zesting)
Surround with artichoke hearts and olives
After zesting, cut 1 lemon in half and squeeze juice into a separate bowl. Add 2 tablespoons of olive oil and a 1/4 cup of chicken broth and 1 teaspoon of oregano. Emulsify with a whisk and pour over chicken.
Bake for 20 minutes
Meanwhile, cook orzo according to package and reserve 1 cup of pasta water. Drain pasta and put to the side. Add spinach to pasta pot and slowly add enough chicken broth to cook spinach. This will only take a couple of minutes to wilt it enough. Once wilted, add the orzo and a 1/4 cup of feta cheese and slowly add the pasta water mixed with the juice of half a lemon and butter to bond all of it together.
Add 1/4 cup of feta cheese to the chicken and bake another 10 minutes.
Let chicken rest for about 5 minutes after cooking.
Plate the pasta and spinach onto a large bowl or platter and place the chicken on top. Cut the remaining half a lemon into quarters and serve on top of the chicken and pasta. give another squeeze of fresh lemon over the top of chicken and pasta.
Enjoy! So happy to share this with you.