Like lemon? Like chicken? A match made in heaven. Along with a bit of orzo, a side vegetable (I did asparagus) and it’s a full meal. You might even want to drink the sauce it’s so good.
Janice, a part of my extended family, made this chicken a couple of weeks ago. On one of the evenings when I was so very struggling with my recent grief, and rather than stay at home and mourn, I went to Janice and Julian’s house and she made this fairly simple chicken dish. It was served in a casserole, but it’s not really a casserole, like you’d think, where everything is baked together. No, but it made for easy serving and you certainly could stick this in the oven for 10 minutes or so to meld together before serving it.
Janice found the recipe on www.pepperplate.com. And I did find it on a couple of other websites around. I adjusted the recipe slightly. Chicken thighs are slathered with a mixture of whole grain mustard, lemon zest, dried oregano, salt and olive oil. While you get the remainder of the dinner together, just let that sit to soak up the flavors. The chicken is browned on the stovetop in garlic-enhanced olive oil. If you’re using bone-in thighs, the chicken, in the pan, will go into the oven in the lemon juice/chicken broth mixture to cook through (about half an hour). I used boneless skinless thighs because that’s what was in the freezer, so instead of baking, I just slowly simmered the mixture on top of the stove (about 15 minutes or so). Then the chicken is removed and set aside to keep warm while you quickly mix up the lemony sauce. It’s quick and easy, and at the end you throw in a couple of tablespoons of butter to richen the sauce. If you’re averse to that, I think it might taste just fine without it.
Meanwhile, you cook the orzo and put that into the bottom of a casserole dish, add the chicken and sauce, garnish with parsley and it’s done. You could put the entire dish into a low oven for 10-15 minutes if needed, but you can serve it as is. Serve with a green salad or a green vegetable and you have a full meal.
What’s GOOD: My family gobbled it up and had seconds. I loved it too. Loved the lemony flavor – that’s probably my favorite part of the dish. The lemon permeates the orzo (from the sauce) so every bite you eat has that lovely lemon flavor. The chicken was tender and wonderful. I’ll make it again for sure.
What’s NOT: really nothing. There are a few steps to making this, but truly, if you got everything ready ahead of time, it comes together very quickly.
Files: MasterCook 5+ and MasterCook 14 (click link to open in MC)
* Exported from MasterCook *
Lemon Chicken with Herbs and Orzo
Recipe By: Adjusted slightly from Pepperplate.com
Serving Size: 5
1 1/2 pounds chicken thighs — skin-on, bone-in, trimmed of excess fat
1 tablespoon mustard, whole grain
1 tablespoon lemon zest — (1 teaspoon for rub and 2 teaspoons for sauce)
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
2 tablespoons olive oil — (1 tablespoon for rub,1 tablespoon for cooking)
1/4 cup lemon juice — (60 ml)
1 1/4 cups low sodium chicken broth — (300 ml)
2 garlic cloves — smashed
1 tablespoon unsalted butter
1 tablespoon cornstarch
1/4 cup water
3/4 pound orzo
Notes: I used boneless, skinless chicken thighs because that’s what I had on hand. So I cooked them on the stovetop (not in the oven as indicated below), covered, for about 20 minutes
1. Heat oven to 400° (200 C).
2. Make rub for chicken. Combine mustard, 1 teaspoon of the lemon zest, oregano, thyme, salt and 1 tablespoon of the olive oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub.
3. In another bowl or measuring cup, combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside.
4. Heat remaining tablespoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the smashed garlic then cook about 1 minute or until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic, but leave the oil.
5. Add chicken, skin-side down into the hot garlic-infused oil and cook 2 to 3 minutes or until the skin has turned golden brown.
6. Turn the chicken over then add the lemon juice/chicken stock mixture. Stir to combine, then bake 25 to 35 minutes or until a thermometer inserted into the thickest part of the chicken reads 175°F (79 degrees C).
7. Remove pan from oven then transfer the chicken to a plate and cover with aluminum foil. You’ll have more than a cup of fluid in the pan. Place the pan over medium heat and bring the liquid to a gentle simmer.
8. In a small bowl, combine the cornstarch and water; stir well, then add to the sauce. Stir as it heats – the sauce will thicken slightly. Turn off heat and add butter, stir until melted.
9. PASTA: Cook pasta in salted water until it’s just barely done (taste it to make sure it’s not over cooked). Drain, then pour into a casserole dish. Add all the chicken on top, then pour the sauce over the top; garnish with Italian parsley. You may have too much sauce – use it for another purpose – just pour enough sauce over the chicken as you think you’ll use when served.
Per Serving: 576 Calories; 25g Fat (40.1% calories from fat); 30g Protein; 55g Carbohydrate; 2g Dietary Fiber; 97mg Cholesterol; 349mg Sodium.

hddonna
said on April 16th, 2014:
This looks like it would be absolutely delicious. I will definitely be trying it soon. Thighs are my favorite chicken piece, and I love the combination of flavors in this recipe. I think the sauce would be good with lamb, too.
I have left over sauce – I was thinking it would be good with fish – like halibut or sole . . . carolyn t
Melynda@OurSundayCafe
said on April 16th, 2014:
We eat a lot of thighs, and never tire of them. But to be honest, you had me at “drink the sauce, it’s so good!”. This looks like a great spring time dish.
Well, maybe I exaggerated just a touch there – I don’t think I’d drink it, but I’d sure use it on other things for sure. . . carolyn t