Chicken and Orzo with Lemon and Olives

Created by Bopper7, Tuesday, 13 October 2009

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Ingredients

At a glance

Categories

Serves

8 chicken drumsticks
Salt, pepper to taste
2 tablespoons olive oil
200g orzo
750ml chicken broth
1 large clove garlic, minced
1 small lemon, cut into 8 wedges
1 teaspoon freshly squeezed lemon juice
3/4 cup pitted Kalamata olives
1 large bay leaf
3 tablespoons chopped fresh oregano, divided (I used 1 tablespoon of dried oregano)

Method/steps

Heat the oven to 175C. Season the chicken legs well on all sides with 1 1/2 teaspoons salt and 1 teaspoon pepper.
In a large stockpot, heat the olive oil over medium-high heat. Working in batches, brown the legs well on all sides, about 5 minutes. Remove from the pan.
Add the orzo, chicken stock, garlic, lemon wedges and juice, olives, bay leaf and 1 tablespoon of the oregano. Stir to combine all the ingredients, then return the chicken to the pan. Cover and transfer to the oven. Bake for 25 to 30 minutes, until the chicken is done (the meat will be firm and its juices will run clear). Taste and adjust the seasoning if necessary, sprinkle with the remaining oregano and serve.

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