One-Pan Lemon and Herb Chicken Kritharaki (Orzo) Bake

A rustic Mediterranean-inspired bake that brings comfort to the table with minimal effort. Juicy chicken thighs, marinated in garlic, herbs and lemon, roast until golden before being nestled into kritharaki (orzo). The pasta soaks up all the pan juices, creating a rich, flavourful one-pan dish. Finished with a scattering of grated halloumi or anari, it’s simple, wholesome and deeply satisfying.

Print Recipe Pin Recipe

Servings: 6 servings

Course: Dinner

Cuisine: Mediterranean

Ingredients Method

Ingredients

For the chicken

6 chicken thighs
3 tablespoons olive oil
2 teaspoons grated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1 teaspoon sweet paprika
grated zest and juice of 1 lemon
salt to taste

For the kritharaki

1 mug about 300 g orzo (risoni) pasta
2 mugs about 600 ml recently boiled water
1 teaspoon vegetable or chicken stock powder

To serve

finely grated halloumi or dried anari mizithra
lemon wedges

Method

Preheat oven to 180°C fan.
In a large baking dish, combine olive oil, garlic, oregano, thyme, parsley, paprika, lemon zest, lemon juice and salt. Add the chicken thighs, toss to coat well, and arrange evenly in the dish. Roast for 30 minutes until lightly golden.
Remove the dish from the oven. Scatter the orzo around the chicken. Dissolve the stock powder in the boiled water, then pour over the orzo. Return to the oven and bake for 20-25 minutes, until the pasta is tender and most of the liquid has been absorbed.
Remove from the oven and sprinkle generously with grated halloumi or anari. Serve hot with lemon wedges.