Mediterranean Chicken
Ingredients
The chicken
-
4
pieces
bone-in, skin-on chicken thighs
The vegetables
-
1
small
onion, finely diced
-
2
cloves
garlic, minced
-
½
cup
roasted peppers, roughly chopped
-
15
ounces
canned chickpeas, drained and rinsed
-
2
tablespoons
fresh parsley, chopped
The pasta and legumes
-
8
ounces
orzo pasta, uncooked
The liquids
-
3
cups
chicken broth
-
2
teaspoons
olive oil
The seasonings
-
¾
cup
kalamata olives, halved
-
½
teaspoon
dried oregano
-
kosher salt
to taste
-
black pepper
to taste
Instructions
- Preheat the oven to 375°F.
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper, then brown it in the skillet for 4 to 6 minutes on each side.
- Remove the chicken from the skillet and drain excess fat, leaving about 1 teaspoon.
- Add the onion to the skillet and cook for 5 minutes, then add the garlic and cook for 1 more minute.
- Stir in the orzo, oregano, roasted peppers, olives, and chickpeas, seasoning with salt and pepper.
- Place the chicken on top of the mixture and add the chicken broth.
- Bring to a boil, cover, and transfer to the oven.
- Bake for 35 minutes or until the chicken is cooked through, then sprinkle with parsley and serve.
Nutrition Facts (estimated)
Servings
4
Calories
510
Total fat
14g
Total carbohydrates
78g
Total protein
40g
Sodium
691mg
Cholesterol
107mg
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