Baked Chicken with Orzo

Name: Baked Chicken with Orzo
Cook time: P1H30M
Total time: P2H
Yield: 4
Cuisine: Greek
Ingredients: chicken, whole; butter; pasta, orzo; salt; vegetable oil; chicken broth; tomato paste; black pepper; yogurt, plain

Submitted by bakerkb1

Greek-style baked chicken with orzo cooked in rich pan drippings, chicken broth, and tomato paste. A comforting one-pan meal served with Parmesan or yogurt.

YIELD

4 servings

PREP

30 min

COOK

90 min

READY

120 min

This Greek-inspired baked chicken with orzo brings together golden, buttery roasted chicken and tender pasta in one glorious pan. The orzo absorbs every drop of savory pan drippings, chicken broth, and tomato paste as it bakes, creating deeply flavored grains that rival the chicken itself.

It is the kind of recipe that fills your kitchen with an irresistible aroma and brings everyone to the table. Serve it with a generous sprinkle of Parmesan or a cool dollop of yogurt for a satisfying weeknight dinner or Sunday supper.

Kitchen Tips

Quarter the chicken evenly so all pieces cook at the same rate.
Let the chicken rest before adding the orzo so the drippings have time to develop flavor.
Stir the orzo halfway through its baking time to prevent sticking and ensure even absorption.
A squeeze of fresh lemon at the end brightens all the rich, savory flavors.

Variations

Swap orzo for Israeli couscous or small shell pasta for a different texture.
Add diced tomatoes, Kalamata olives, or artichoke hearts for a Mediterranean twist.
Use bone-in chicken thighs instead of a whole chicken for faster cooking.

Ingredients

EACH WHOLE CHICKEN
frying, quartered *

TABLESPOON BUTTER

1 ¾

CUPS ORZO PASTA *

1 ½

TEASPOONS SALT

TEASPOON VEGETABLE OIL

CUP CHICKEN BROTH

OUNCES TOMATO PASTE

TEASPOON BLACK PEPPER

PLAIN YOGURT
to taste *

Directions

Place the chicken in a shallow roasting pan, skin side up. Add ⅓ cup water. Dot with butter. Salt and pepper to taste. Bake in 350℉ (180℃) oven 1 hour.

Fifteen minutes before chicken is done, bring 2 quarts of water to boil, stir in orzo, ½ teaspoon salt and oil. Parboil 5 minutes. Drain orzo in colander. Rinse in cold water. Drain. Remove baked chicken from oven. Place in dish. Cover tightly with heavy-duty foil. Set aside.

Turn oven to 425℉ (220℃). Add 1 cup water and broth to roasting pan. Stir to loosen drippings. Add tomato paste, 1 teaspoon salt, pepper and drained orzo. Bake 30 minutes or until orzo has absorbed liquid and is tender. Adjust salt. Spinkle orzo with Parmesan cheese or dollops of yogurt. Serve with baked chicken.