Mix the lemon juice, the Greek yogurt, 1 TBSP olive oil, garlic, salt, and pepper. Add the chicken thighs and toss to coat. Marinate in the refrigerator for 8 hours or overnight.
Preheat the oven to 375 degrees F.
In a 12 inch cast iron skillet heat the remaining 2 TBSP of olive oil over high heat. Add the chicken thighs skin side down and cook until the skin is crisp and golden brown, about 5-8 minutes. Reduce the heat to medium and turn the thighs over and cook until they are about 140 degrees F, about 5-8 minutes more.
Remove the chicken from the pan and set aside. To the pan (still over medium heat) add the orzo and stir until it is fragrant and aromatic and just beginning to brown, scraping up any brown bits left from cooking the chicken.
Add the chicken broth and bring to a boil. Place the thighs on top of the orzo, skin side up. Loosely cover the pan and place in the oven for 30 minutes or until the orzo is tender and the chicken registers 170 degrees F internal temperature.
Uncover and top with the cucumbers, feta cheese, dill, and olives. Serve with lemon wedges.
14 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment