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Greek lemon chicken and orzo on a plate.
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5 from 4 votes

Greek baked lemon chicken and orzo (one pan recipe)

Tired of bland chicken dinners? This baked lemon chicken orzo recipe is the bright, zesty twist your weeknight meals are begging for. Juicy chicken, tender orzo pasta, and a lemony broth come together in one pan. Comforting yet fresh. Think cozy chicken soup vibes, but more elegant and a whole lot easier.
Prep Time20 minutes
Cook Time1 hour
Resting time20 minutes
Total Time1 hour 40 minutes
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Servings: 3 servings
Calories: 865kcal
Author: Makos

Ingredients

  • ½ onion grated or very finely chopped - see note#1
  • 1 clove garlic double this if you love garlic
  • ½ carrot grated or very finely chopped - see note#1
  • ½ cup white wine
  • ½ chicken cut in pieces
  • 3 tablespoons olive oil
  • 8.8 oz orzo pasta
  • 2 tablespoons lemon juice see note#2
  • ¼ teaspoon lemon zest
  • 1 bay leaf
  • 1 tablespoon dried thyme
  • 1 ½ teaspoons salt or oregano or Italian seasoning
  • ¼ teaspoon black pepper
  • 2.25 cups chicken broth boiling

For Serving

  • feta cheese or hard cheese of choice such as Kefalotyri or Parmesan cheese.
US Customary - Metric

Instructions

  • Preheat your oven to 360°F (180°C), top and bottom heat setting, not fan-forced.
    Add the onion, garlic, carrot and the wine to the baking dish and stir to combine.
    A hand adding wine to a casserole with chopped onion and carrot.
  • Place the chicken on top of the vegetables, drizzle with the olive oil and rub well until the chicken is coated with the oil. Cover with aluminum foil and bake for 30 minutes.
    A hand adding olive oil to chicken pieces.
  • Take the baking dish out of the oven and transfer the chicken to a plate.
    Add the orzo, lemon juice, lemon zest, bay leaf, thyme, salt, pepper and chicken broth to the baking dish and stir to combine.
    A hand adding chicken broth to a casserole dish with orzo pasta.
  • Arrange the chicken pieces on top of the orzo and sprinkle with some extra salt and thyme if needed. Bake (without foil) for another 30 minutes. Broil for 4-5 minutes at the end of baking or until the chicken is golden brown.
    A hand placing chicken pieces in a casserole with orzo.
  • Remove from the oven and let it rest for 20 minutes, so that the orzo has the time to absorb the remaining juices and soften. Serve as is or sprinkle with grated cheese or crumbled feta.
    Baked chicken and orzo in a casserole dish.

Video

Notes

Note #1: If you prefer the vegetables very soft, it's best to grate them or chop them in a food chopper. If you like them more firm, finely chop with a sharp knife.
Note #2: If you like the orzo tangy, add more lemon juice to taste.
Note #3: If you're not planning to serve it immediately, add 4 ice cubes in the orzo when you take it out of the oven. The ice will reduce the temperature and the orzo will stay al dente for a longer time.
Note #4: If you serve this chicken and orzo with a salty cheese, adjust the amount of salt used in the recipe.

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Baking Dish Sizes:

👉 For half a chicken (3 servings) use a casserole approximately 12x8 inches (30x20 cm) or a 10-inch (25cm) diameter round pan.
👉 For a whole chicken (6 servings) use a deep casserole dish at least 14 x 10.5 inches (35.5 x 26 cm).
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Nutrition

Calories: 865kcal | Carbohydrates: 70g | Protein: 44g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 1959mg | Potassium: 688mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3638IU | Vitamin C: 10mg | Calcium: 88mg | Iron: 5mg
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