One-Pan Lemon Chicken Orzo

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• 4 bone-in, skin-on chicken thigh
• 1⅓ cup dry orzo
• 3 cup low-sodium chicken broth
• 1 cup yellow oniondiced
• 4 garlic clove, minced
• 6 tsp lemon juice
• 2 tsp lemon zest
• 4 tbsp chopped dill
• Kosher salt, black pepper and olive oilas needed

Instructions

Amounts and pan sizes below are written for 4 servings and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Heat the oven and seasonHeat the oven to 400°F. Pat 4 chicken thigh dry and season both sides with 1 tsp salt and black pepper.
2. 02Step 2 — Crisp the skinSet an oven-safe skillet over medium heat (about 325°F) with a film of olive oil. Lay the thighs skin-side down and leave them 10 minutes without moving them, until the skin is deep gold and releases on its own. Move them to a plate.
3. 03Step 3 — Toast the orzoPour off all but 1 tablespoon of fat. Cook 1 cup diced onion 3 minutes, add 4 minced garlic clove and 1⅓ cup orzo and stir 2 minutes, until the orzo smells nutty.
4. 04Step 4 — Bake togetherPour in 3 cup broth, stir once and set the thighs on top, skin-side up and clear of the liquid. Bake 20 to 22 minutes at 400°F, until the orzo is tender and the thighs read 175°F at the bone.
5. 05Step 5 — FinishStir 6 tsp lemon juice, 2 tsp lemon zest and ¼ cup dill through the orzo around the chicken and serve from the pan.