Lemon and Herb Chicken Thighs with Orzo
Ingredients
- 250ml Massel Liquid Stock Chicken Style
- 8 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- Salt & pepper, to taste
- 1 lemon, thinly sliced
- 1 tbsp each of chopped rosemary, thyme & parsley
- 4 garlic cloves, minced
- 2 tbsp unsalted butter
- 150g orzo
- Extra parsley, for garnish
Method
- Preheat oven to 200°C. Season chicken with salt and pepper.
- In an oven-safe skillet, heat olive oil over medium-high. Sear chicken, skin-side down, for 4–5 mins until golden. Flip and cook 3 more mins.
- Add garlic and cook for 1 min. Pour in stock to deglaze the pan. Add butter, lemon and herbs. Stir to combine. Bring to a boil, cover and bake for 15–20 mins.
- Uncover, stir in orzo and bake for another 5–10 mins until chicken is cooked and orzo is tender.
- Garnish with parsley and serve hot.
Massel products used in this recipe:
