Greek Lemon Chicken Orzo Bake
A bright, citrusy, and garlicky one-pan bake featuring juicy herby chicken and silky orzo pasta, perfect for a comforting family meal.
- Prep15 min
- Cook1h 30m
- Total1h 45m
- DifficultyEasy
- Servings6
This Greek-inspired dish brings together the classic flavors of lemon, oregano, and thyme with tender chicken and orzo, all baked in one pan. The chicken is marinated briefly, then roasted until golden, while the orzo soaks up all the savory juices, creating a silky, comforting texture.
Perfect for a weeknight dinner or a weekend gathering, this recipe is simple yet impressive. The key is to let the orzo absorb the liquid as it rests, resulting in a creamy, risotto-like consistency that pairs beautifully with the juicy chicken and a sprinkle of sharp, grated cheese.
Ingredients
Converted amounts are rounded.
Method
- Preheat the oven to 350°F / 340°F.
- In a large bowl, combine the chicken pieces with salt, pepper, garlic powder, thyme, and oregano.
- Cut the lemon in half and squeeze the juice over the chicken, then add the squeezed lemon halves to the bowl.
- Drizzle with the olive oil and mix well to coat. Let it marinate at room temperature for 30 minutes, or refrigerate for up to 24 hours (bring to room temperature 30 minutes before baking).
- Transfer the chicken and all the marinade juices to a baking pan (about 27x35 cm / 10x14 inches).
- Chop the garlic cloves into chunks and scatter them in the pan. Cut the squeezed lemon halves in half again and add them to the pan. Pour in 60 ml (¼ cup) of water.
- Cover the pan with parchment paper and then aluminum foil, sealing the edges.
- Bake for about 1 hour, until the chicken is tender and cooked through.
- Remove the pan from the oven and scatter the orzo around the chicken, avoiding placing it on top of the chicken pieces.
- Pour the hot water or stock over the orzo, ensuring it is submerged. Gently tilt or shake the pan to help the orzo settle.
- Return the pan to the oven, uncovered, and bake for another 30 minutes, until the orzo is cooked but the dish still looks slightly soupy.
- Turn off the oven, leave the door open, and let the dish rest inside for 20 minutes. The orzo will absorb the remaining liquid and thicken.
- Serve hot, topped with freshly ground pepper and plenty of grated cheese.
💡 Tips
- For extra flavor, use chicken stock instead of water.
- If using a larger pan, you may need a bit more liquid; adjust with hot water.
- Letting the dish rest is key for the orzo to absorb the juices and become creamy.
Inspired by a recipe from Real Greek Recipes