Nutrition balance score
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Ingredients
0 servings
Chicken
6chicken thighs
bone-in, skin-on
4 TBSPolive oil
1 tspdried oregano
1 tspdried thyme
1 tspdried basil
1 tspsea salt
1 tspgarlic powder
1 tsponion powder
Orzo
Instructions
Step 1
To a large bowl, add chicken thighs, 2 TBSP olive oil, dried herbs, salt, garlic powder and onion powder. Mix well to coat chicken in herb marinade.* Let chicken marinate for at least 20 minutes.**
Step 2
Preheat oven to 400F. Heat a large cast iron skillet (or other oven-safe skillet) to medium heat with remaining 2 TBSP olive oil. Once oil is hot, place chicken skin side down and sear on both sides until golden brown (approx 3-4 mins per side). Remove from heat and set aside. To the same skillet, add diced onion, garlic and salt, and sauté until onions turn translucent (approx 5-6 mins). If necessary, add a splash of water to the pan to loosen any brown bits. Add apple cider vinegar, coconut milk and chicken stock or bone broth and bring to a simmer.
Step 3
Stir in orzo and spinach and bring to a boil. Re-add chicken to the pan onto the orzo and spinach mixture. Transfer to the oven to bake, uncovered for 20-22 minutes or until thermometer inserted into chicken reads 165F. Finish with squeeze of fresh lemon juice and fresh herbs (if desired).
