Sandra Ina Garten Crispy Chicken With Lemon Orzo Recipe is an Italian-inspired one-pan dish made with bone-in chicken thighs, orzo pasta, chicken stock, lemon zest, lemon juice, butter, and fresh parsley baked together until crisp and tender.
The first time I made this, I didn’t pat the chicken dry properly and the skin never crisped up no matter how long I left it in the pan. Now I dry it thoroughly with kitchen roll and press down firmly whilst it sears.
Don’t move the chicken whilst it’s searing. Lifting it to check underneath releases the skin from the pan and stops it browning evenly. Leave it alone for the full 5 minutes and it’ll release on its own when it’s ready.
Ina Garten Crispy Chicken With Lemon Orzo Recipe Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- Fine salt and freshly ground black pepper
- 1 tbsp olive oil
For the Orzo
- 300g (10½oz) orzo pasta
- 600ml (1 pint) low-sodium chicken stock
- 1 tsp lemon zest
- 2 tbsp freshly squeezed lemon juice
- 15g (½oz) unsalted butter
- 1 tbsp fresh parsley, chopped
- Optional: 2 tbsp fresh dill or mint, chopped
- Optional garnish: extra lemon wedges and fresh herbs
How To Make Ina Garten Crispy Chicken With Lemon Orzo Recipe
- Preheat and season: Preheat your oven to 200°C (400°F/Gas Mark 6). Pat the chicken thighs completely dry with kitchen roll and season generously with salt and pepper on both sides.
- Sear the chicken: Heat the olive oil in a large oven-safe frying pan over medium-high heat. Place the chicken skin-side down and sear for 5-6 minutes until the skin is golden brown and crisp. Don’t move it whilst it cooks. Flip and cook for 2 more minutes, then transfer the chicken to a plate.
- Toast the orzo: Pour off the excess fat, leaving about 1 tablespoon in the pan. Add the orzo and toast for 1-2 minutes, stirring frequently until it smells nutty and looks lightly golden.
- Add stock and lemon: Stir in the chicken stock, lemon zest, and lemon juice. Bring to a simmer, scraping up any brown bits from the bottom of the pan.
- Bake together: Nestle the seared chicken thighs skin-side up into the orzo. Transfer the pan to the oven and bake uncovered for 20-25 minutes until the chicken is cooked through and the orzo has absorbed most of the liquid. The internal temperature of the chicken should reach 75°C (165°F).
- Finish and serve: Take the pan out of the oven and stir in the butter and fresh herbs. Let it sit for 5 minutes before serving. Garnish with extra herbs and lemon wedges if you like.
Recipe Tips
- Pat the chicken completely dry. Wet skin won’t crisp no matter how long you cook it. Use plenty of kitchen roll and press firmly to remove all moisture.
- Don’t move the chicken whilst searing. Lifting it to check underneath releases the skin from the pan and stops it browning evenly. Leave it alone and it’ll release on its own when ready.
- Toast the orzo properly. One to two minutes in the hot fat gives it a nutty flavour and stops it turning mushy during baking.
- Use an oven-safe pan. Cast iron or an enamelled frying pan works best. If your pan has a plastic handle, wrap it in foil before putting it in the oven.
- Let it rest before serving. Five minutes off the heat lets the orzo absorb the last of the liquid and makes it easier to portion.
- Add extra stock when reheating. The orzo keeps absorbing liquid as it sits. Thin it out with a splash of stock before warming it up.
What To Serve With Crispy Chicken and Lemon Orzo
This works well with steamed green beans or asparagus on the side. The fresh vegetables balance the rich chicken without adding more carbs to the plate.
It also pairs with a crisp rocket salad dressed in lemon juice and olive oil. The peppery leaves cut through the butter and stock without needing anything heavier.
How To Store Crispy Chicken With Lemon Orzo
Fridge
Let the chicken and orzo cool completely, then transfer to an airtight container and keep in the fridge for up to 3 days. The orzo thickens as it sits.
Reheat
Reheat gently in the oven at 180°C (350°F/Gas Mark 4) with a splash of chicken stock to loosen the orzo. Cover with foil to stop the chicken skin drying out, then remove the foil for the last 5 minutes to crisp it back up. A microwave works but makes the skin soggy.
Freeze
Not recommended. The orzo turns mushy when defrosted and the chicken skin loses its crispness. Make only what you’ll eat within 3 days.
Ina Garten Crispy Chicken With Lemon Orzo Recipe Nutrition Facts
Per serving (1 of 4):
- Calories: 480 kcal
- Protein: 30g
- Fat: 25g
- Carbohydrates: 35g
- Sugar: 2g
- Sodium: 420mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, but reduce the oven time to 15-18 minutes and check the internal temperature at 15 minutes. Boneless thighs cook faster than bone-in.
It tastes flat and can turn mushy during baking. Toasting gives it a nutty flavour and helps it hold its texture.
Yes, but check them after 15 minutes as they cook faster. Breasts also dry out more easily than thighs, so watch the temperature carefully.
Ina Garten Crispy Chicken With Lemon Orzo Recipe
Description
One-pan crispy chicken thighs baked with lemon orzo in chicken stock, finished with butter and fresh herbs for a complete meal.
Ingredients
Instructions
- Preheat oven to 200°C (400°F/Gas Mark 6). Pat chicken thighs completely dry and season generously with salt and pepper on both sides.
- Heat olive oil in a large oven-safe frying pan over medium-high heat. Place chicken skin-side down and sear 5-6 minutes without moving until golden and crisp. Flip and cook 2 minutes. Transfer to a plate.
- Pour off excess fat, leaving 1 tbsp in pan. Add orzo and toast 1-2 minutes, stirring frequently, until lightly golden.
- Stir in chicken stock, lemon zest, and lemon juice. Bring to a simmer, scraping up brown bits from the bottom.
- Nestle seared chicken thighs skin-side up into orzo. Transfer pan to oven and bake uncovered 20-25 minutes until chicken reaches 75°C internal temperature and orzo absorbs most liquid.
- Remove from oven and stir in butter and fresh herbs. Let sit 5 minutes before serving. Garnish with extra herbs and lemon wedges if desired.
