This is a great, yummy, one pot meal to make through the week- doesn’t take very long but it tastes like you have spent hours cooking it!
- 5 to 6 chicken thighs with skin on
- 1 lemon, cut into wedges
- 2 tablespoons fresh dill, chopped
- 1 teaspoon dried oregano, crushed
- 3 garlic cloves, smashed
- 2 teaspoons salt
Marinate the chicken thighs in an oven-proof pan with the lemon, dill, oregano, garlic and salt. Mix well with fingers and keep aside for 3 to 4 hours in the fridge. Take out of the fridge 30 minutes before roasting. Preheat oven on 400 degrees. Roast for 30 minutes. Turn the broiler on and broil the chicken pieces until they are golden brown. Take out of the oven and keep aside. It is okay if the chicken is not cooked through.
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1½ cups orzo
- 3 cups chicken broth plus more if necessary
- 5 ounces baby kale
Heat a saucepan with butter and oil. Add the orzo and sauté on medium heat for 1 to 2 minutes. Add the broth and bring to a boil. Lower heat and simmer and add the chicken pieces including the lemon pieces and let simmer for about ten minutes or till the pasta is cooked and the chicken is cooked through. Add the kale slowly till all is wilted. Add more broth if necessary. Take the lemon pieces out. Mix and check for seasonings. Serve warm.