Top-rated Recipe E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page One-Pan Chicken Thighs with Lemon and Spinach Orzo Lodge Cast Iron | July 13, 2021 This one-pan recipe is packed with bright flavors, like lemon, garlic, and rosemary, and can be prepped and plated in under an hour. It’s a fresh, comforting meal that tastes impressive while being low-effort enough to add to your weeknight rotation. Level Beginner Prep Time 10 minutes Cook Time 45 minutes Serves 4-6 Cook it With Our 12 Inch Cast Iron Skillet Ingredients 6 bone-in chicken thighs 1 teaspoon salt ½ teaspoon pepper ½ teaspoon garlic powder 1 tablespoon olive oil 4 clove garlic, minced 1 shallot, sliced thinly 1 cup orzo, uncooked 3 ½ cups chicken stock 2 tablespoons fresh rosemary 1 tablespoon lemon zest 2 cups spinach, uncooked 2 tablespoons lemon juice grated parmesan, for garnish fresh rosemary, for garnish sliced lemon, for garnish red pepper flakes, for garnish parsley, for garnish Directions Preheat the oven to 400° F. Heat a 12-inch skillet over medium high, about 5 minutes. Season chicken on all sides with salt, pepper, and garlic powder. Add oil and sear chicken skin side down until skin is golden brown and crispy, 4-5 minutes. Flip chicken and cook for 4-5 minutes. Set chicken aside on a plate. It will finish cooking later. Reduce heat to medium and add garlic and shallot for 1-2 minutes. Add the uncooked orzo, rosemary, and lemon zest. Stir for 1-2 minutes, then add the chicken stock and bring to a boil. Reduce to a simmer and cover until the stock has been absorbed by the orzo, about 12-15 minutes. Stir in spinach and lemon juice a little at a time until wilted. Add chicken skin side up and bake until chicken is cooked through and the skin is crispy about 5-7 minutes. Sprinkle with cheese and red pepper flakes and garnish with sliced lemon rosemary and parsley. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Thick Cut Salt & Pepper Pork Chops View recipe Oscar Diaz’s Butter Beans and Field Peas with Longaniza View recipe Loaded Cornbread Donut Brunch Burgers View recipe
Top-rated Recipe E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page One-Pan Chicken Thighs with Lemon and Spinach Orzo Lodge Cast Iron | July 13, 2021 This one-pan recipe is packed with bright flavors, like lemon, garlic, and rosemary, and can be prepped and plated in under an hour. It’s a fresh, comforting meal that tastes impressive while being low-effort enough to add to your weeknight rotation. Level Beginner Prep Time 10 minutes Cook Time 45 minutes Serves 4-6 Cook it With Our 12 Inch Cast Iron Skillet Ingredients 6 bone-in chicken thighs 1 teaspoon salt ½ teaspoon pepper ½ teaspoon garlic powder 1 tablespoon olive oil 4 clove garlic, minced 1 shallot, sliced thinly 1 cup orzo, uncooked 3 ½ cups chicken stock 2 tablespoons fresh rosemary 1 tablespoon lemon zest 2 cups spinach, uncooked 2 tablespoons lemon juice grated parmesan, for garnish fresh rosemary, for garnish sliced lemon, for garnish red pepper flakes, for garnish parsley, for garnish Directions Preheat the oven to 400° F. Heat a 12-inch skillet over medium high, about 5 minutes. Season chicken on all sides with salt, pepper, and garlic powder. Add oil and sear chicken skin side down until skin is golden brown and crispy, 4-5 minutes. Flip chicken and cook for 4-5 minutes. Set chicken aside on a plate. It will finish cooking later. Reduce heat to medium and add garlic and shallot for 1-2 minutes. Add the uncooked orzo, rosemary, and lemon zest. Stir for 1-2 minutes, then add the chicken stock and bring to a boil. Reduce to a simmer and cover until the stock has been absorbed by the orzo, about 12-15 minutes. Stir in spinach and lemon juice a little at a time until wilted. Add chicken skin side up and bake until chicken is cooked through and the skin is crispy about 5-7 minutes. Sprinkle with cheese and red pepper flakes and garnish with sliced lemon rosemary and parsley. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Thick Cut Salt & Pepper Pork Chops View recipe Oscar Diaz’s Butter Beans and Field Peas with Longaniza View recipe Loaded Cornbread Donut Brunch Burgers View recipe
