Sun-Kissed Chicken & Orzo Bake with Charred Tomatoes
Juicy, herb-marinated chicken thighs bake with tender orzo and smoky, burst tomatoes. A vibrant, all-in-one pan meal that’s bursting with Mediterranean sunshine!
Equipment
- Large mixing bowl
- 12-inch oven-safe deep sauté pan or wide Dutch oven
- Baking Sheet
- Tongs
- Cutting board & chef's knife
- Measuring cups and spoons
- Instant-read thermometer
Ingredients
Pantry Staples:
- 1 ⅔ cups uncooked orzo pasta
- 5 tablespoons extra-virgin olive oil allocated
- ½ cup pitted Castelvetrano olives roughly chopped
- ¾ teaspoon coarse sea salt plus more for seasoning chicken
- ¾ teaspoon freshly cracked black pepper plus more for seasoning chicken
- 1 tablespoon smoked paprika
- ¾ teaspoon ground coriander
Proteins:
- 6 bone-in skin-on chicken thighs (about 6 oz / 170g each)
Fresh Produce:
- 2 medium red onions cut into ¾-inch wedges
- 1 ½ pints approx. 500g vibrant cherry tomatoes
- 5 cloves garlic finely chopped
- 1 large orange to yield ⅓ cup juice, 1 tablespoon zest, plus wedges for serving
- 1 ½ tablespoons chopped fresh thyme
Liquids:
- 2 ½ cups low-sodium chicken stock Note: increased liquid ensures orzo cooks perfectly and creates a light sauce for the larger batch
- ⅓ cup fresh orange juice from the large orange
Garnish:
- Fresh dill fronds
- Orange wedges from the large orange, for serving
Instructions
- Infuse the Chicken : In a large mixing bowl, whisk together the fresh orange juice (⅓ cup), orange zest (1 tablespoon), finely chopped garlic, chopped fresh thyme, smoked paprika, ground coriander, and 3 tablespoons of the extra-virgin olive oil. Add the chicken thighs, turning each piece to ensure it's well-coated. Cover the bowl and allow the chicken to marinate in the refrigerator for at least 45 minutes, or up to 4 hours for a more intense flavor.
- Char the Aromatics : Preheat your oven to 400°F (205°C). On a baking sheet, toss the red onion wedges and cherry tomatoes with 1 tablespoon of the extra-virgin olive oil and a light sprinkle of coarse sea salt and black pepper. Arrange them in a single layer and roast for 15-20 minutes. You're looking for the onions to be tender with lightly charred edges and the tomatoes to be softened and just beginning to split. Once done, remove from the oven and set aside. Reduce the oven temperature to 375°F (190°C) for a subsequent step.
- Achieve Golden Chicken Crust : Take the chicken from the marinade, allowing any excess to drip back into the bowl; you can reserve a tablespoon or two of this leftover marinade for later. Gently pat the chicken pieces dry with paper towels. Season all sides of the chicken generously with the ¾ teaspoon coarse sea salt and ¾ teaspoon freshly cracked black pepper. Heat the final tablespoon of extra-virgin olive oil in your 12-inch oven-safe deep sauté pan or Dutch oven over medium-high heat until it shimmers. Carefully introduce the chicken pieces, presentation side facing downwards, into the heated pan. Allow them to cook, without moving, for about 8-10 minutes, until a rich, golden-brown crust develops. Flip the chicken pieces and continue cooking for another 5-6 minutes to brown the second side. The chicken will not be fully cooked at this point. Transfer the seared chicken to a clean plate. Avoid wiping the pan clean.
- Toast Orzo & Deglaze Pan : Introduce the uncooked orzo directly into the same pan. Stir it frequently over medium heat for 2-3 minutes, allowing the grains to toast lightly and become fragrant. If you reserved any marinade, add it now along with the roughly chopped Castelvetrano olives. Stir for one more minute to meld the flavors. Pour in approximately ½ cup of the low-sodium chicken stock to deglaze the pan, using a wooden spoon to gently scrape up any flavorful browned bits from the pan's bottom.
- Combine & Oven Braise : Pour the remaining 2 cups of low-sodium chicken stock into the pan with the toasted orzo. Stir to combine and bring the liquid to a gentle bubble. Incorporate the previously roasted onions and tomatoes into the orzo mixture. Position the seared chicken pieces on top of the orzo and vegetables. Cover the pan tightly with its lid or heavy-duty aluminum foil. Carefully transfer the entire pan into the preheated 375°F (190°C) oven. Bake for 20-25 minutes. The dish is ready when the orzo is tender, most of the liquid has been absorbed, and an instant-read thermometer inserted into the thickest part of a chicken thigh (steering clear of the bone) confirms a temperature of 170°F (77°C).
- Crisp & Finish Under Broiler : Cautiously retrieve the pan from the oven. Adjust the oven setting to broil (high heat) and ensure an oven rack is in the upper-middle position (about 5-6 inches from the broiler element). Uncover the pan and situate it under the broiler. Broil for 3-5 minutes. The aim is for the chicken exterior to become exceptionally browned and delightfully crisp. Maintain vigilant observation during this stage to prevent any charring beyond preference.
- Rest & Garnish for Serving : Once crisped, remove the pan from the broiler. Allow the dish to stand, uncovered, for 7-10 minutes before dishing it out. This resting period permits the chicken juices to redistribute, ensuring succulence, and allows the orzo to settle. Adorn generously with fresh dill fronds. Present immediately, accompanied by orange wedges on the side for a final zesty squeeze over each portion.
Notes
Chef Notes
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, gently warm in a moderate oven or in the microwave. The orzo tends to absorb residual liquid as it sits, so consider adding a splash of chicken stock or water when reheating to maintain a pleasant consistency.
- Ingredient Variations:
- Poultry: Boneless, skinless chicken thighs are a suitable alternative; simply reduce their cooking duration. Chicken breast can also be used, though it has a higher chance of drying out, so monitor it carefully.
- Vegetables: Expand the vegetable medley by including items like bell pepper strips (any color) or zucchini chunks; add them to the baking sheet with the onions and tomatoes.
- Herbs & Spices: Fresh sage or marjoram would also create a delightful aroma and taste profile with the orange and chicken. For a subtle kick, introduce a pinch of red pepper flakes into the chicken marinade.
- Kitchen Wisdom:
- Orzo Management: Should the orzo exhibit signs of sticking while toasting, a small drizzle of additional olive oil or a tablespoon of chicken stock can alleviate this.
- Achieving Crispness: For optimal crisping of the chicken under the broiler, ensure the chicken pieces are reasonably close to the heat source (without direct contact). Patting the chicken exterior thoroughly dry with a paper towel just before broiling can also enhance crisping. If your broiler offers variable intensity, select the highest setting.
- Moisture Balance: If the orzo appears overly dry towards the end of its baking period, integrate about ¼ cup of additional hot chicken stock. Conversely, if the dish seems too moist upon removal from the oven, let it rest uncovered for a few extra minutes; the orzo will naturally continue to absorb some of the excess liquid.
- Calories: 616 kcal
- Protein: 31 g
- Carbs: 45 g
- Fat: 34 g (Sat Fat 5 g)
- Fiber: 5 g • Sugar: 6 g
- Sodium: 525 mg • Cholesterol: 110 mg
- Potassium: 416 mg