Lemon Chicken Thighs
Mediterranean Orzo
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 Tbsp olive oil
- 1 lemon, thinly sliced
- 2 Tbsp fresh oregano leaves
Instructions
- Preheat oven to 400°F. Season chicken lightly with salt and pepper. Cook chicken in hot oil, skin side down, in a large ovenproof skillet over medium-high heat 5 to 6 minutes or until golden brown.
- Turn chicken, and place, skin side up, in skillet. Scatter lemon slices over chicken. Transfer skillet to oven, and bake 20 minutes or until chicken is done. Sprinkle with oregano.
Side Dish Ingredients
- 1 (16-oz) pkg orzo
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 2 Tbsp olive oil
- ½ cup crumbled feta cheese
- 1 (2.25-oz) can sliced black olives, drained
Side Dish Instructions
- Cook orzo according to package directions; drain and keep warm.
- Sauté bell pepper and zucchini in hot oil in a large skillet over medium heat 5 minutes or until tender.
- Remove from heat; stir in orzo, cheese, and olives. Season with salt and pepper to taste.
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