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One-Pan Chicken Thighs with Artichoke and Olive Orzo

Winter weeknight dinners are all about two words: quick and easy. Oh, and delicious, of course, because if it's not delicious then why eat it? So three words it is. Well, this little recipe is quick, easy, delicious, and more and is sure to find a spot in your regular weeknight rotation.

Let's get cooking, shall we?

One-Pan Chicken Thighs with Artichoke and Olive Orzo

Serves 2 (generously)


  • 2 bone-in, skin-on chicken thighs

  • Kosher salt

  • 1 tablespoon extra virgin olive oil

  • 4-5 cloves garlic, minced

  • 1 medium shallot, thinly sliced

  • 3/4 cup whole wheat orzo pasta

  • 2 cups low-sodium chicken stock

  • 1 1/2 teaspoons Greek Island Spice Blend

  • 1 cup pitted Kalamata olives

  • 1 12-ounce jar marinated artichoke hearts, drained

  • 2 big handfuls (about 2 cups) spinach

  • Crumbled goat cheese or feta, for serving (optional)


Preheat oven to 400F.

Season chicken all over with salt.

Heat a 10-inch cast iron (or other oven-safe) skillet over medium-high heat and add oil. Place the chicken, skin side down, in the skillet and cook, undisturbed, until the skin is a nice golden brown, 4-5 minutes. Flip the chicken over and cook on the other side another 4-5 minutes. Remove chicken from skillet and set aside.

Reduce heat and allow the skillet to cool slightly, then add the shallot and cook, stirring regularly, for about a minute. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Add the orzo, chicken stock, and Greek Island Spice Blend and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, for 10 minutes.

Stir in the olives, artichokes, and spinach. Season to taste with kosher salt and then add the chicken, skin side up. Place skillet in oven, uncovered, and bake until chicken is cooked through.

Sprinkle with crumbled cheese, if desired, and serve.

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