Description
A flavorful one-pan Greek-inspired dish featuring juicy bone-in chicken thighs roasted with aromatic herbs and spices, combined with tender risoni pasta cooked in lemony chicken stock. Finished with fresh spinach, parmesan, and optional feta, this recipe offers a comforting, easy-to-make meal packed with Mediterranean flavors.
Ingredients
Scale
Chicken Marinade
- 5–6 bone-in chicken thigh cutlets (approximately 1.2 kg / 2 lb 10 oz)
- 3 tbsp extra-virgin olive oil
- 3 tbsp lemon juice
- 1 tsp freshly minced garlic
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1 tsp brown sugar (optional)
- 1 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Risoni and Toppings
- 1½ cups (300 g) risoni (orzo)
- 3½ cups (875 ml) hot chicken stock
- 2 tbsp lemon juice
- 2 generous, firmly packed cups (100 g) baby spinach
- 1 cup (100 g) freshly grated parmesan
- Crumbled feta, to serve (optional)
- Sliced lemon, to serve
Instructions
- Preheat the oven: Set your oven to 200°C (400°F) or 180°C (350°F) if using a fan-forced oven to prepare for roasting the chicken and cooking the risoni.
- Marinate the chicken: In a large baking dish, mix the olive oil, lemon juice, minced garlic, dried oregano, paprika, optional brown sugar, sea salt flakes, and cracked black pepper. Add the chicken thighs, tossing well to coat all pieces evenly. Arrange the chicken skin-side up in the dish and marinate for at least 20 minutes, or refrigerate overnight for deeper flavor. You can also proceed to cook immediately if short on time.
- Roast the chicken: Place the baking dish in the preheated oven and roast the chicken for about 35 minutes, or until the skin turns golden brown and the chicken is partially cooked.
- Baste and reduce fat: Remove the dish from the oven, baste the chicken well with the pan juices to keep it moist, then carefully spoon out any excess fat, leaving approximately 2 tablespoons in the dish for flavor.
- Add risoni and stock: Evenly scatter the dry risoni pasta around the chicken pieces in the baking dish. Pour the hot chicken stock and 2 tablespoons of lemon juice over the pasta, making sure that the risoni is mostly submerged but the chicken skin remains exposed for crispiness.
- Finish baking: Return the dish to the oven and bake for an additional 18–20 minutes or until the risoni is tender and has absorbed most of the liquid. Some residual liquid on top is normal, as it will be absorbed later.
- Add spinach and cheese: Take the dish out of the oven and transfer the chicken temporarily to a plate. Stir the baby spinach and freshly grated parmesan into the risoni gently until the cheese melts slightly and the spinach wilts.
- Rest and soften: Return the chicken to the baking dish and let everything sit for 2–3 minutes. This resting time allows the spinach to soften fully and the risoni to absorb the remaining liquid. If excess liquid remains beyond this point, it can be drained off.
- Serve: Garnish the dish with crumbled feta and lemon slices if desired, and drizzle some of the pan juices over the top. Serve warm directly from the baking dish for a hearty, flavorful meal.
Notes
- Note 1: Using hot chicken stock ensures the risoni cooks evenly and absorbs flavor properly without cooling down the dish.
- Note 2: If excess liquid remains after the final resting period, you can carefully drain it off before serving to avoid sogginess.
- For best flavor, marinate the chicken overnight.
- This dish can be adapted by using boneless chicken thighs, but cooking time may vary.
