Sheet Pan Greek Chicken With Orzo Recipe

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This sheet pan Greek chicken with orzo contains all the bright, bold flavors of the Mediterranean. It is very easy to make and even easier to clean.

While the orzo, chicken jus, and olives cook the chicken in the oven, the tops of the orzo absorb the creamy flavors from the orzo, and the tomatoes add brightness and tang for a complete meal.

Ingredients

For the Chicken:

• 6 chicken thighs with bones and skin (about 2-2.5 pounds)
• 3 tbsp extra virgin olive oil
• 3 garlic cloves, mashed
• 2 tsp oregano, dried
• 1 tsp thyme, dried
• 1 tsp paprika
• Zest of 1 lemon
• 1 tsp salt
• 1/2 tsp ground black pepper

The Orzo:

• 1 1/2 cups orzo pasta, uncooked
• 2 1/2 cups chicken broth
• 1 pint cherry tomato, halved
• 1/2 cup kalamata olive, pitted and halved
• 1/2 red onion, cut into thin slices
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper, ground

For Serving the Dish:

• 1/2 cup feta cheese, ground
• fresh parsley, cut
• lemon wedge
• more extra virgin olive oil for drizzling

Instructions

 

Preparing Marinated Chicken

First off, take off any packing materials that might have come with the chicken thighs and place them on a clean cutting board.

After that, take paper towels and press them over both sides of one chicken thigh, then remove them.

Repeat with all chicken thighs.

Make sure to press clearly to have as much moisture evaporated as possible.

For the skin on the chicken thighs to be crisped perfectly white, use a mixture of dry skin with the thighs and place them in the oven.

While doing all this, the wet skin on the chicken thighs will steam and remain rubbery. To your large bowl, pour olive oil, 3 tablespoons of chicken.

Stir in the garlic, oregano, thyme, paprika, lemon zest (scraped only lightly against the surface so you only remove the yellow part, not any bitter pith), salt, and pepper.

Move everything around with a spoon so the ingredients are a fragrant, herby marinade.

Then, add all the chicken thighs and rub the marinade all over.

Make sure to get some of the mix under the skin by carefully sliding skin away from the meat and spreading the marinade under that.

In case you have 30 minutes to 2 hours, cover the bowl and put the chicken in the fridge to marinate, allowing the flavors to really sink in.

If not, you can go ahead with the recipe: it will still taste good.

Preheating the Oven and Preparing the Pan

Set the oven to a temperature of 425°F, and make sure one rack is positioned in the center of the oven.

Equal baking temperature, and, more importantly, ultra crispy chicken skin and tastefully cooked orzo is a product of preheating the oven.

This process may take 15 to 20 minutes.

In the meantime, grab a large rimmed sheet pan or, more accurately, a 13×18 half sheet pan.

The rimmed edges of the pan will hold in the broth and diced tomatoes, so you won’t need to worry about them spilling over as they bake.

Finally, take the sheet pan you’ve prepared and position it on a counter near your work.

Start Cooking the Orzo

In the center of the sheet pan, pour in 1.5 cups of uncooked orzo pasta, a small, rice-shaped pasta that can be found in the pasta aisle of the grocery store.

Next, pour in 2.5 cups of chicken broth. It can be store-bought broth from a carton or a can, or homemade broth.

Take the cherry tomatoes, slice them in half with a knife, and put them in the pan, cut side up.

Add the halved kalamata olives, the dark purple Greek olives that usually come pitted in jars or bought from the olive bar in the grocery store.

For the last half of the red onion, peel the papery skin, put the onion flat-side down on the cutting board for stability, slice it into thin half-moon shapes, and dump them into the pan.

Over the top of the contents of the pan, drizzle 2 tablespoons of olive oil, and sprinkle a little bit of 0.5 salt and 0.25 black pepper.

Using a large spoon or your hands, mix and evenly distribute the contents of the pan as evenly as possible, orzo as well, so there are no large clumps of orzo piled up.

This is important so the orzo and other ingredients cook through evenly.

The orzo needs to be evenly covered with the liquid, so if it is too high, visible, and there is no liquid covering most of it, add broth or water so it is covered.

Organize the Chicken on Top

Pick up one of the thighs from the marinade and place it skin-side up on the orzo mixture, creating an even and single layer.

Ensure that they’re on top of the orzo so that while they’re cooking, the skin can crisp up and the chicken juices seep into the orzo.

Make sure the chicken thighs do not touch one another or overlap so that they have room to properly brown.

You should have 6 chicken thighs that will fit nicely and evenly on one sheet pan.

If you have any leftover marinade, you can drizzle that over the top of the chicken.

Oven Roasting

Take the assembled sheet pan and very gently slide it onto the middle rack of the oven.

You want to start the timer at about 35 minutes and check back in to see how things are progressing.

The skin of the chicken will change from a faded skin color to a bright golden color and then to a deep brown.

Meanwhile, the cherry tomatoes will start to blister and soften, releasing their flavors, and the orzo will absorb the broth, puffing up into tender bits of pasta.

It will take 35 to 40 minutes total, depending on the size of the chicken thighs and the efficiency of the oven.

You can check to see that the chicken skin is very dark and crispy, and the chicken is at least 165°F before seasoning.

The easiest way to check this is to place an instant-read thermometer in the thickest part of the chicken and make sure you aren’t touching the bone, and/or biting into the orzo.

It should be tender and soft, and will not have a tough, hard core in the middle.

Check the Orzo’s Progress and Make Changes If Needed

At the 30-minute point, please remove the zoomable oven screen and reposition the orzo.

Take a good look at the pasta at the sides of the container; If it’s starting to look dry, brown, burnt, or there’s a significant segment of it that is not covered by a liquid, the orzo must be reordered.

Also, you want to avoid heavy movements so they can repaste the orzo properly.

The final result should be a contrast of colors and bright and slightly edible, and burned.

Rest and Serve

Once the skin has turned a shimmering golden brown and the chicken has been cooked to 165°F internally,

Be sure to take the baking sheet out of the oven using oven mitts, setting it on a heat-resistant surface, such as a stovetop.

Then wait 5 minutes before doing anything. Waiting to stir allows the absorbed liquid to redistribute and the orzo to thicken.

Allowing the chicken to rest ensures that all the juices that would run out when you cut into the chicken will be spread throughout the chicken, leaving a moist interior.

This will also stop the chicken from being dry.

After the 5 minutes have passed, finger crumble the feta cheese and sprinkle it all over the pan as well as the orzo.

Chop a handful of parsley leaves, and add them over the yellow and white concoction for a bright garnish and a touch of freshness.

Cut a lemon into wedges and take the opportunity to make your pan look fancy or set it apart so that guests can squeeze it on their food.

This is a must as the lemon brings out all the other flavors.

Recipe Notes

To ensure the chicken skin becomes extra crispy, the chicken needs to be dry.

Paper towels should be used to remove as much moisture as possible before marinating the chicken.

If you would like to get the skin even crispier after the cooking time has elapsed,

Turn the oven to the broil setting on high and keep the sheet pan on the top rack for the last two to three minutes.

Just make sure to keep a close eye on the chicken, as there is potential to go from perfectly golden brown to burnt rather quickly.

The orzo is also a little more particular than the other ingredients in the sheet pan.

If you check on the orzo and the dish has started to dry out, it’s your responsibility to ensure that more liquid is added to the casserole as quickly as possible, or the orzo will be overcooked.

Ingredient Substitutions 

What do you do if there’s no orzo at the grocery store? You can use Israeli couscous since it uses the same cooking methods and liquid ratios.

The texture will be different, and can be more chewy and less creamy (it’s also much larger and pearl-shaped).

You can also use smaller shapes of pasta, such as shells, ditalini, or elbow macaroni, but you may need to adjust the liquid ratio since different types of pasta absorb different amounts of liquid.

It’s best to start with about 2 cups of broth, check on the pasta halfway through, and add more liquid if necessary.

If you or someone you’re cooking for doesn’t like olives, feel free to skip them, as no other changes will be needed.

Alternatively, you can use roughly chopped artichoke hearts, roasted red peppers cut into strips, or even capers for that same Mediterranean brininess.

How To Store Sheet Pan Greek Chicken With Orzo

This meal can be stored in an airtight storage container in the refrigerator for up to 4 days.

It makes for great meal prep or leftovers to enjoy during the work week.

The orzo will continue to soak up even more liquid while stored in the fridge.

The next day, the thickness might be the consistency the orzo initially came out of the oven with.

To reheat from cold, portion some out into a microwave-safe bowl, add 2-3 tablespoons of chicken broth (or water), then cover with a damp paper towel.

Microwave for 2-3 minutes on high power. It might be a good idea to stir once in the middle to prevent uneven heating.

To reheat a full batch in the oven, place the contents in a baking dish, add a splash of chicken broth or water,

Cover the dish with foil so the steam stays in, and then reheat at 350°F for 15-20 minutes.

You can check to see if the food is heated through by unwrapping the foil and using a butter knife or a knife to check if the food is hot or not.

Conclusion

This is the weeknight dinner where it seems like it took hours to make, but in reality, it only took a few minutes of hands-on time.

Toss everything in the pan, place it in the oven, and you are left with a delicious meal with chicken so crispy and orzo so full of flavor.

Yield: 6 servings

Sheet Pan Greek Chicken With Orzo Recipe

Print

This sheet pan Greek chicken with orzo contains all the bright, bold flavors of the Mediterranean. It is very easy to make and even easier to clean.

While the orzo, chicken jus, and olives cook the chicken in the oven, the tops of the orzo absorb the creamy flavors from the orzo, and the tomatoes add brightness and tang for a complete meal.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 40 minutes

Ingredients

• Ingredients
• For the Chicken:
• 6 chicken thighs with bones and skin (about 2-2.5 pounds)
• 3 tbsp extra virgin olive oil
• 3 garlic cloves, mashed
• 2 tsp oregano, dried
• 1 tsp thyme, dried
• 1 tsp paprika
• Zest of 1 lemon
• 1 tsp salt
• 1/2 tsp ground black pepper
• The Orzo:
• 1 1/2 cups orzo pasta, uncooked
• 2 1/2 cups chicken broth
• 1 pint cherry tomato, halved
• 1/2 cup kalamata olive, pitted and halved
• 1/2 red onion, cut into thin slices
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper, ground
• For Serving the Dish:
• 1/2 cup feta cheese, ground
• fresh parsley, cut
• lemon wedge
• more extra virgin olive oil for drizzling

Instructions

Preparing Marinated Chicken
First off, take off any packing materials that might have come with the chicken thighs and place them on a clean cutting board.
After that, take paper towels and press them over both sides of one chicken thigh, then remove them.
Repeat with all chicken thighs.
Make sure to press clearly to have as much moisture evaporated as possible.
For the skin on the chicken thighs to be crisped perfectly white, use a mixture of dry skin with the thighs and place them in the oven.
While doing all this, the wet skin on the chicken thighs will steam and remain rubbery. To your large bowl, pour olive oil, 3 tablespoons of chicken.
Stir in the garlic, oregano, thyme, paprika, lemon zest (scraped only lightly against the surface so you only remove the yellow part, not any bitter pith), salt, and pepper.
Move everything around with a spoon so the ingredients are a fragrant, herby marinade.
Then, add all the chicken thighs and rub the marinade all over.
Make sure to get some of the mix under the skin by carefully sliding skin away from the meat and spreading the marinade under that.
In case you have 30 minutes to 2 hours, cover the bowl and put the chicken in the fridge to marinate, allowing the flavors to really sink in.
If not, you can go ahead with the recipe: it will still taste good.
Preheating the Oven and Preparing the Pan
Set the oven to a temperature of 425°F, and make sure one rack is positioned in the center of the oven.
Equal baking temperature, and, more importantly, ultra crispy chicken skin and tastefully cooked orzo is a product of preheating the oven.
This process may take 15 to 20 minutes.
In the meantime, grab a large rimmed sheet pan or, more accurately, a 13x18 half sheet pan.
The rimmed edges of the pan will hold in the broth and diced tomatoes, so you won’t need to worry about them spilling over as they bake.
Finally, take the sheet pan you’ve prepared and position it on a counter near your work.
Start Cooking the Orzo
In the center of the sheet pan, pour in 1.5 cups of uncooked orzo pasta, a small, rice-shaped pasta that can be found in the pasta aisle of the grocery store.
Next, pour in 2.5 cups of chicken broth. It can be store-bought broth from a carton or a can, or homemade broth.
Take the cherry tomatoes, slice them in half with a knife, and put them in the pan, cut side up.
Add the halved kalamata olives, the dark purple Greek olives that usually come pitted in jars or bought from the olive bar in the grocery store.
For the last half of the red onion, peel the papery skin, put the onion flat-side down on the cutting board for stability, slice it into thin half-moon shapes, and dump them into the pan.
Over the top of the contents of the pan, drizzle 2 tablespoons of olive oil, and sprinkle a little bit of 0.5 salt and 0.25 black pepper.
Using a large spoon or your hands, mix and evenly distribute the contents of the pan as evenly as possible, orzo as well, so there are no large clumps of orzo piled up.
This is important so the orzo and other ingredients cook through evenly.
The orzo needs to be evenly covered with the liquid, so if it is too high, visible, and there is no liquid covering most of it, add broth or water so it is covered.
Organize the Chicken on Top
Pick up one of the thighs from the marinade and place it skin-side up on the orzo mixture, creating an even and single layer.
Ensure that they’re on top of the orzo so that while they’re cooking, the skin can crisp up and the chicken juices seep into the orzo.
Make sure the chicken thighs do not touch one another or overlap so that they have room to properly brown.
You should have 6 chicken thighs that will fit nicely and evenly on one sheet pan.
If you have any leftover marinade, you can drizzle that over the top of the chicken.
Oven Roasting
Take the assembled sheet pan and very gently slide it onto the middle rack of the oven.
You want to start the timer at about 35 minutes and check back in to see how things are progressing.
The skin of the chicken will change from a faded skin color to a bright golden color and then to a deep brown.
Meanwhile, the cherry tomatoes will start to blister and soften, releasing their flavors, and the orzo will absorb the broth, puffing up into tender bits of pasta.
It will take 35 to 40 minutes total, depending on the size of the chicken thighs and the efficiency of the oven.
You can check to see that the chicken skin is very dark and crispy, and the chicken is at least 165°F before seasoning.
The easiest way to check this is to place an instant-read thermometer in the thickest part of the chicken and make sure you aren't touching the bone, and/or biting into the orzo.
It should be tender and soft, and will not have a tough, hard core in the middle.
Check the Orzo's Progress and Make Changes If Needed
At the 30-minute point, please remove the zoomable oven screen and reposition the orzo.
Take a good look at the pasta at the sides of the container; If it's starting to look dry, brown, burnt, or there's a significant segment of it that is not covered by a liquid, the orzo must be reordered.
Also, you want to avoid heavy movements so they can repaste the orzo properly.
The final result should be a contrast of colors and bright and slightly edible, and burned.
Rest and Serve
Once the skin has turned a shimmering golden brown and the chicken has been cooked to 165°F internally,
Be sure to take the baking sheet out of the oven using oven mitts, setting it on a heat-resistant surface, such as a stovetop.
Then wait 5 minutes before doing anything. Waiting to stir allows the absorbed liquid to redistribute and the orzo to thicken.
Allowing the chicken to rest ensures that all the juices that would run out when you cut into the chicken will be spread throughout the chicken, leaving a moist interior.
This will also stop the chicken from being dry.
After the 5 minutes have passed, finger crumble the feta cheese and sprinkle it all over the pan as well as the orzo.
Chop a handful of parsley leaves, and add them over the yellow and white concoction for a bright garnish and a touch of freshness.
Cut a lemon into wedges and take the opportunity to make your pan look fancy or set it apart so that guests can squeeze it on their food.
This is a must as the lemon brings out all the other flavors.

Notes

To ensure the chicken skin becomes extra crispy, the chicken needs to be dry.

Paper towels should be used to remove as much moisture as possible before marinating the chicken.

If you would like to get the skin even crispier after the cooking time has elapsed,

Turn the oven to the broil setting on high and keep the sheet pan on the top rack for the last two to three minutes.

Just make sure to keep a close eye on the chicken, as there is potential to go from perfectly golden brown to burnt rather quickly.

The orzo is also a little more particular than the other ingredients in the sheet pan.

If you check on the orzo and the dish has started to dry out, it's your responsibility to ensure that more liquid is added to the casserole as quickly as possible, or the orzo will be overcooked.

Nutrition Information:

Serving Size:

1 chicken thigh with approximately 3/4 cup orzo mixture
Amount Per Serving: Calories: 485gTotal Fat: 22ggCholesterol: 145mgmgSodium: 780mgmgCarbohydrates: 38ggProtein: 32gg

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