Name: Greek Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 chicken thighs (I used boneless, skin on); half jar Kalamata olives (drained, roughly 1/2 cup); 1 12 oz package frozen artichoke hearts - thawed; 2 lemons (large); 1 9 oz fresh spinach (washed, dried and stemmed); 3 tbsp olive oil (divided); 1 pat butter; 1/2 tsp garlic powder; 2 tsp dried oregano; 1 16 oz box orzo; 3/4 cup feta; 1/4 cup chicken broth (low sodium)

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This is a simple, light, all in one dinner that takes less than one hour from start to finish.

Greek Chicken

Light. Easy. Lemony.

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Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Course: Main Course

Cuisine: Greek

Keyword: artichoke hearts, chicken thighs, feta, fresh spinach, Kalamata olives, lemons

Servings:

Calories: 442kcal

Equipment

Ingredients

4 chicken thighs I used boneless, skin on
half jar Kalamata olives drained, roughly 1/2 cup
1 12 oz package frozen artichoke hearts - thawed https://www.instacart.com/landing?product_id=16961234&retailer_id=231&region_id=1810446371&rid=166206183&utm_medium=sem_shopping&utm_source=instacart_google&utm_campaign=ad_demand_shopping_food_nj_nocity_newengen_updated_GMC&utm_content=accountid-8145171519_campaignid-8282499832_adgroupid-88152525831_device-c&gclid=Cj0KCQiAsbrxBRDpARIsAAnnz_OTKvymPw0H6v5NycQnUh0f-QRTj8-CShVXMrGWOSV-Qmb-txo8VoEaAp3nEALw_wcB
2 lemons large
1 9 oz fresh spinach washed, dried and stemmed
3 tbsp olive oil divided
1 pat butter
1/2 tsp garlic powder
2 tsp dried oregano
1 16 oz box orzo
3/4 cup feta
1/4 cup chicken broth low sodium

US Customary - Metric

Instructions

Preheat oven to 400°
Wash and dry lemons and zest them. Set lemons aside for later
Pat chicken dry, sprinkle with salt and pepper to taste and cover with garlic and lemon zest
Heat a pot of water for the pasta and add salt
Heat olive oil in pan and sear chicken, skin side down for five minutes, flip chicken
Turn off burner and surround chicken with artichoke hearts and olives
Juice 1 lemon into a separate bowl. Add two tablespoons of olive oil and a 1/4 cup of chicken broth and 1 tsp of oregano. Emulsify with a whisk and pour over chicken.
Bake for 20 minutes
Meanwhile, cook the orzo according to the package and reserve 1 cup of pasta water. Drain pasta and put to the side
Cut the remaining lemon in half. Slice one half into quarters for serving and juice the other half.
Add the spinach to the pasta pot and slowly add enough chicken broth to cook the spinach. This will take only a couple of minutes to wilt.
Once wilted, add the orzo and a 1/2 cup of feta and slowly add the pasta water mixed with the juice of 1/2 lemon and butter to bond it all together
add 1/4 cup of feta to the chicken and bake for another 10 minutes
Let the chicken rest for 5 minutes before serving
Plate the pasta and spinach onto a large bowl or platter and place the chicken on top. Place the quarters of lemon and serve.