Baked Greek Chicken and Orzo with Tomato and Feta

By Sprig Originals ✓ · cooked up in Sprig

Everything goes into one baking dish raw — orzo, tomatoes, broth and seasoned chicken thighs — and comes out of the oven as a creamy, oregano-scented bake with browned feta on top. No browning, no boiling the pasta separately, and it reheats beautifully the next day with a splash of water.

Ingredients

• 3 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tsp dried oregano
• 1 14 oz can diced tomatoes
• 2 1/2 cups chicken broth
• 1 1/2 cups dried orzo
• 2 lb boneless skinless chicken thighs
• 1 1/2 tsp salt, plus black pepper to taste
• 4 cups baby spinach, loosely packed
• 6 oz feta, crumbled
• 1 lemon, zested and halved
• 2 tbsp chopped fresh parsley or dill

Instructions

1. Heat the oven to 400°F (200°C). In a 9x13-inch baking dish, stir together 2 tablespoons of the olive oil, the onion, garlic, tomato paste and oregano until the onion is coated and the tomato paste is streaked through the oil.
2. Add the canned tomatoes with their juice, the chicken broth, the orzo and 1 teaspoon of the salt. Stir well and spread into an even layer so no orzo is sitting dry above the liquid.
3. Pat the chicken thighs dry, rub with the remaining 1 tablespoon olive oil and season all over with the remaining 1/2 teaspoon salt and plenty of black pepper. Nestle the thighs on top of the orzo, spacing them out, and press them halfway into the liquid.
4. Cover the dish tightly with foil and bake for 35 minutes, until the orzo has absorbed most of the liquid and the chicken is firm.
5. Uncover, lift the chicken pieces onto a plate for a moment, and stir the spinach through the hot orzo in handfuls until it wilts; add 1/4 cup hot water if the orzo looks tight. Return the chicken to the top.
6. Scatter the feta over everything and bake uncovered for 15 to 18 minutes, until the feta is softened and lightly browned at the edges and the chicken registers 175°F (80°C) at the thickest point.
7. Rest 10 minutes, then squeeze half the lemon over the dish and finish with the lemon zest and parsley. Serve from the dish, with the remaining lemon half in wedges.

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Nutrition (per serving, estimated)

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