Greek Chicken

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
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.