This dish is my new favorite meal. It’s packed full of flavor and super simple and easy to make. I’m a Greek girl, so we used to cook with oregano and lemon a lot in my house. This tastes like home to me. When my fiancé tried it, he said “This tastes like I could get it at a Greek restaurant.” My Yiayia would be proud.
Lemon Oregano Chicken with Orzo
6-8 skinless, boneless chicken thighs
A handful of fresh oregano
2.5 cups of fresh spinach
1/2 cup orzo
1 cup cherry tomatoes, halved
Preheat the oven to 375 degrees.
Chop up the oregano and put in a bowl with 2 tbsp of olive oil and lemon juice (use to your liking – I use a lot!) sprinkle garlic salt or crushed garlic and black pepper in the bowl. Mix with a spoon.
Coat each of your chicken thighs in the mixture and add to a baking dish lined in tin foil. Bake for 35 minutes.
While the chicken is baking, boil water in a saucepan and add ½ cup of orzo.
In a medium sized saucepan, sauté the spinach and cherry tomatoes with 2 tbsp of olive oil, the juice of one lemon and garlic. Add cooked orzo to the saucepan.
Once the chicken is done, remove the chicken from the pan, and add some of the remaining juice in the pan to the orzo for extra flavor. Mix together, and serve!