Description
This Chicken In A Pot with Lemon and Orzo is a delightful Mediterranean-inspired one-pot meal featuring a whole seared chicken simmered in a lemony, fragrant broth, then combined with tender orzo pasta and fresh parsley for a comforting and flavorful dish.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (about 4 pounds)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Vegetables and Aromatics
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 large lemon, zested and juiced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
Liquids and Pasta
- 6 cups low-sodium chicken broth
- 1 1/2 cups orzo pasta (uncooked)
Garnish
- 1/4 cup fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Prepare the chicken: Pat the whole chicken dry with paper towels and season it generously with salt and freshly ground black pepper on all sides to ensure flavor penetration.
- Sear the chicken: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place the chicken in the pot and sear it on all sides until it develops a golden-brown crust, about 10 minutes total. This step locks in flavor and texture. Remove the chicken and set it aside.
- Sauté aromatics: Reduce the heat to medium. In the same pot, add the chopped onion and minced garlic, sautéing until softened and fragrant, approximately 3–4 minutes.
- Add seasonings: Stir in the lemon zest, lemon juice, dried oregano, and crushed red pepper flakes if using, blending well to release their aromas.
- Simmer the chicken: Return the seared chicken to the pot and pour in the low-sodium chicken broth. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 60–75 minutes, or until the chicken is cooked through and tender.
- Prepare the orzo: Remove the cooked chicken from the pot and set it aside to rest while you cook the pasta. Stir the uncooked orzo into the simmering broth and cook uncovered for 8–10 minutes until the orzo is al dente.
- Shred the chicken: While the orzo is cooking, shred or carve the chicken meat from the bones.
- Combine and finish: Return the shredded chicken to the pot with the orzo and broth. Stir to combine all ingredients. Taste and adjust seasoning if necessary.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish and serve with lemon wedges on the side for an extra citrusy burst.
Notes
- You can substitute bone-in chicken thighs or breasts if you prefer a different cut of chicken.
- For a richer broth, add a Parmesan rind during the simmering step to enhance depth of flavor.
- Leftovers keep well in the refrigerator and the flavors intensify, making this dish even better the next day.
