One Pot Mediterranean Chicken
This recipe for Mediterranean chicken is chicken thighs, olives, roasted peppers and orzo, all cooked in a single pan. An easy and healthy dinner option with minimal clean up at the end of the night!
Servings 4 servings
- 4 bone in, skin on chicken thighs
- 2 teaspoons olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 1/2 cup roasted peppers roughly chopped (can use red, yellow or orange peppers)
- 8 ounces orzo pasta uncooked
- 3/4 cup kalamata olives halved
- 1/2 teaspoon dried oregano
- 15 ounce can chickpeas drained and rinsed
- 3 cups chicken broth
- kosher salt and black pepper to taste
- 2 tablespoons fresh parsley chopped
Preheat oven to 375 degrees. In a large skillet or pot, heat the olive oil over medium high heat. Season the chicken generously on both sides with salt and pepper. Place the chicken in the pan and cook for 4 to 6 minutes on each side or until golden brown. Remove the chicken from the pan.
Drain off excess fat leaving about 1 teaspoon in the pan. Add the onion, cook for 5 minutes. Add the garlic, cook for one minute more.
Add the orzo, oregano, roasted peppers, olives and chickpeas to the pan. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the chicken on top of the orzo mixture; add chicken broth.
Bring everything to a boil, cover the pot with a lid and place into the oven. Bake for 35 minutes or until chicken is cooked through. Sprinkle with parsley, then serve.
Make Ahead: If you make your own roasted peppers, you can make them 2 days in advance. Never roasted peppers before? Here's a how-to guide.
Calories: 510kcal | Carbohydrates: 78g | Protein: 40g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 691mg | Potassium: 950mg | Fiber: 11g | Sugar: 8g | Vitamin A: 250IU | Vitamin C: 24.4mg | Calcium: 118mg | Iron: 5.6mg