One Pan Chicken Thighs with Lemon and Spinach Orzo

Prep time 10mins
cook time 45mins
This one-pan recipe is packed with bright flavours, like lemon, garlic, and rosemary, and can be prepped and plated in under an hour. It’s a fresh, comforting meal that tastes impressive while being low-effort enough to add to your weeknight rotation.


  • 6 chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 4 cloves garlic, crushed or minced
  • 1 shallot, sliced thinly
  • 1 cup orzo
  • 3 ½ cups chicken stock
  • 2 tablespoons rosemary
  • 1 tablespoon lemon zest
  • 2 cups spinach, uncooked
  • 2 tablespoons lemon juice
  • Grated parmesan, for garnish
  • Fresh rosemary, for garnish
  • Sliced lemon, for garnish
  • Red chilli flakes, for garnish
  • Parsley, for garnish


  1. Preheat the oven to 200° C.
  2. Heat a 30cm skillet over medium heat, about 5 minutes.
  3. Season chicken on all sides with salt, pepper, and garlic powder. 
  4. Add oil and sear chicken skin side down until skin is golden brown and crispy, 4-5 minutes.
  5. Flip chicken and cook for 4-5 minutes. Set chicken aside on a plate. It will finish cooking later. 
  6. Reduce heat to medium and add garlic and shallot for 1-2 minutes.  
  7. Add orzo, rosemary, and lemon zest. Stir for 1-2 minutes, then add the chicken stock and bring to a boil. 
  8. Reduce to a simmer and cover until the stock has been absorbed by the orzo, about 12-15 minutes.  
  9. Stir in spinach and lemon juice a little at a time until wilted.
  10. Add chicken skin side up and bake until chicken is cooked through and the skin is crispy about 5-7 minutes.  
  11. Sprinkle with cheese and red chilli flakes and garnish with sliced lemon rosemary and parsley.