Mediterranean Baked Chicken Thighs with Orzo and Tomatoes
Chicken thighs roast on a bed of orzo, tomatoes and olives, soaking up oregano-scented juices until the pasta is tender and the edges caramelize. A one-pan Mediterranean dinner.
- Total
- 85 min
- Prep 15 · Cook 60 · Rest 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Absorption rice
- Savory
- Mediterranean
- Oven
- One pan
Instructions
-
Heat the oven to 200°C. Pat the chicken thighs dry, then rub with 1 tbsp olive oil, 1 tsp oregano, 1 tsp salt and the black pepper. Set aside on a plate.
~10 min
Drying the skin and pre-salting helps it crisp and season the meat as it roasts.
-
Cut the tomatoes into 2 cm wedges. Drain the olives and capers. Measure the orzo and water.
~5 min
-
Spread the remaining 2 tbsp olive oil in the roasting pan. Scatter the orzo, tomatoes, olives, capers and remaining 1 tsp oregano over it, then pour in the 600 ml water and stir in the remaining 0.5 tsp salt.
~5 min
The orzo absorbs the seasoned water and tomato juices, becoming tender and flavorful as it bakes.
Oregano blooms when it hits hot oil, so stir the second teaspoon into the pan right before the chicken goes in for a more fragrant finish.
Absorption rice Use the right liquid ratio and keep the pan covered so orzo absorbs liquid evenly. Stir once, then leave it; if dry, add hot water.
-
Nestle the chicken thighs skin-side up on top of the orzo mixture. Cover the pan with its lid and bake for 30 minutes.
~30 min
Covering traps steam so the orzo cooks through while the chicken stays moist.
Roasting Roast covered first to cook through, then uncovered to brown. Watch for golden skin and 74°C; avoid overbrowning by adding water if dry.
-
Remove the lid and bake uncovered for another 25 minutes, until the chicken is golden and reaches 74°C/165°F and the orzo is tender with lightly caramelized edges. If the orzo looks dry, add 2 tbsp hot water.
~25 min
Uncovering lets the skin brown and the orzo edges caramelize as moisture evaporates.
If the orzo at the edges browns faster than the center cooks, tuck those edges under the chicken with a spoon so they stay moist.
Roasting Roast covered first to cook through, then uncovered to brown. Watch for golden skin and 74°C; avoid overbrowning by adding water if dry.
Absorption rice Use the right liquid ratio and keep the pan covered so orzo absorbs liquid evenly. Stir once, then leave it; if dry, add hot water.
-
Let the pan rest for 10 minutes so the juices settle into the orzo, then fluff with a fork and serve straight from the pan.
~10 min
Resting allows juices to redistribute so the chicken stays moist and the orzo absorbs them.