Crispy Lemon Chicken with Orzo

Method

1. 01
   Step 1Marinate the chicken30 min

   Pat chicken very dry. Toss with 3 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 2 tsp dried oregano, zest of 1 lemon, and ½ tsp red pepper flakes. Marinate for 30 minutes.

   Chicken thighOlive oilSaltBlack pepperGarlic powderOnion powderPaprikaOreganoLemon zestChili flakes
2. 02
   Step 2Roast the chicken45 min

   Roast chicken skin-side up at 425°F for 30–45 minutes. Broil for 1–2 minutes for crispier skin.

   Chicken thigh
3. 03
   Step 3Cook the orzo1 min

   Melt 4 tbsp unsalted butter, add 350 g orzo and toast for 30–60 seconds. Add 3½–4 cups chicken broth, salt and black pepper to taste, and 1 tsp lemon zest. Simmer until tender, adding more broth as needed.

   Note

   Add broth gradually to achieve the desired consistency

   OrzoButter57 g of 99 gChicken stock880 g of 1355 gSaltBlack pepperLemon zest
4. 04
   Step 4Start the sauce

   For sauce, melt 4 tbsp unsalted butter and sauté 3–4 grated garlic cloves, ½ tsp red pepper flakes, 1 tsp dried oregano, and fresh cracked black pepper. Add 2 cups chicken broth and ½ cup heavy cream; gently simmer.

   Butter42 g of 99 gGarlicChili flakesOreganoBlack pepperChicken stock475 g of 1355 gHeavy cream
5. 05
   Step 5Finish the sauce

   Add lemon zest and juice of ½ lemon, thin lemon slices, and 2–3 tbsp fresh dill. Low simmer and finish with cold butter until glossy.

   Lemon zestLemon juiceLemonDill
6. 06
   Step 6Serve and enjoy

   Serve chicken over orzo and spoon sauce over tops.

   Chicken thighOrzo