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a roasted chicken thigh on a plate with orzo, sun-dried tomatoes and spinach. On the plate is a gold fork and slices of lemon for garnish.

Mediterranean Chicken & Orzo Bake

  • Author: Elizabeth Chloe
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 2-3 servings 1x
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Mediterranean


One-pan Mediterranean Chicken and Orzo Bake! Crispy roasted chicken thighs are cooked with lemon, garlic, orzo, sun-dried tomatoes, spinach and basil for a super easy and tasty dinner.



  • 1 tablespoon oil
  • 4 chicken thighs, skin on and bone-in
  • Salt & pepper
  • 1/2 lemon, cut into 4 wedges
  • 3 garlic cloves, minced
  • 250 grams orzo pasta
  • 10 sun-dried tomatoes, sliced
  • 500 millilitres chicken stock
  • 100 grams spinach
  • 10 grams basil, chopped
  • Juice of half a lemon


  1. Into the roasting tray add the chicken thighs and lemon wedges. Drizzle with oil, season with salt and pepper and place in the oven for 20 minutes, basting halfway through. 
  2. Once the chicken skin has begun to brown and crisp up, remove the chicken thighs to a plate briefly while you add the garlic, orzo, sundried tomatoes and chicken stock to the roasting dish along. Give everything a good stir. Then place the chicken thighs back into the roasting dish. Cook for 10 minutes until most of the liquid has been absorbed and the orzo is cooked through. 
  3. Once both the chicken and orzo are cooked through, remove the chicken thighs from the roasting dish to a plate and stir the spinach and basil into the orzo. Leave for a few moments while the residual heat wilts the spinach. 
  4. Optional: Pull the chicken meat from the bones while you wait for the spinach to wilt. 
  5. Squeeze in the lemon juice then taste and add any additional salt and pepper.
  6. Add the chicken thighs back to the pan, serve and enjoy!

Keywords: Chicken Orzo, Chicken and orzo, Mediterranean chicken orzo, Chicken orzo lemon, Chicken orzo recipe,

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