One-Pot Lemon Chicken and Orzo (A Cozy Dutch Oven Dinner)
This one-pot lemon chicken and orzo is a comforting Dutch oven dinner made with simple ingredients and bright, cozy flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 4-6 servings 1x
Ingredients
Scale
- 3 tablespoons olive oil
- 1 whole chicken
- 2 lemons, juiced
- 3 cloves garlic, minced
- 2 medium to large carrots, peeled and sliced
- 2 medium to large leeks, cleaned and sliced
- 3 teaspoons sea salt
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 1/2 cups orzo pasta
- 1 bunch flat-leaf parsley, chopped
- 5-6 cups chicken broth
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season chicken generously with salt. Place breast-side down in the pot and brown for 3–4 minutes. Turn and brown the other side for 3 minutes. Remove chicken and set aside.
- Add carrots and leeks to the pot. Cook until slightly softened, scraping up any browned bits.
- Stir in oregano, thyme, and garlic. Cook 30 seconds until fragrant.
- Return chicken to the pot. Pour in chicken broth and lemon juice, filling about ¾ of the way up the chicken.
- Bring to a gentle boil. Cover and transfer to the oven.
- Roast for 1 hour and 15 minutes.
- Remove pot from oven. Stir in orzo, making sure it is submerged in the broth.
- Cover and return to the oven for 30 minutes.
- Remove from oven and let rest uncovered for 15 minutes.
- Stir gently and sprinkle with chopped parsley before serving.
Notes
- Use a 7-quart Dutch oven for best results.
- Do not fully submerge the chicken to prevent boiling the breast meat.
- Leftovers store well and reheat gently with added broth if needed.
- For extra brightness, finish with lemon zest before serving.
Find it online: https://margaretmatheny.com/one-pot-lemon-chicken-and-orzo/
