Tender, skin‑crispy chicken roasted with sweet blistered tomatoes and mellow, caramelized garlic creates a rich, savory sauce. The orzo pilaf is nutty and buttery, studded with toasted pine nuts and wilted spinach for a soft, leafy counterpoint. Bright lemon and parsley cut through the richness so each bite stays lively. Serve warm for a cozy weeknight dinner or an easy weekend supper with a simple green salad.
Ingredients
- Bone-in skin-on chicken thighs (6, about 2 lb)
- Cherry tomatoes (1 pint / 450 g)
- Garlic head (1, top sliced to expose cloves)
- Olive oil (3 tbsp)
- Salt and freshly ground black pepper (to taste)
- Smoked paprika (1 tsp)
- Fresh thyme leaves (1 tbsp) or 1 tsp dried thyme
- Lemon (1, zested and juiced)
- Orzo (1 cup / 180 g)
- Low-sodium chicken stock (2 cups)
- Unsalted butter (2 tbsp)
- Toasted pine nuts (1/4 cup)
- Fresh baby spinach (2 cups)
- Fresh parsley, chopped (2 tbsp)
- Red pepper flakes (optional, pinch)
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken dry and season all over with salt, pepper, smoked paprika, thyme, and lemon zest.
- Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin-side down, and sear until the skin is deep golden and crisp, about 5–7 minutes; flip and cook 1–2 minutes more.
- Toss the cherry tomatoes and the sliced-top garlic head with the remaining 2 tablespoons olive oil, a pinch of salt and pepper. Nestle them around the seared chicken in the skillet and transfer the pan to the oven. Roast until the chicken reaches 165°F (74°C), about 20–25 minutes.
- While the chicken roasts, make the orzo pilaf: melt the butter with 1 tablespoon olive oil in a medium saucepan over medium heat. Add the orzo and toast, stirring, until glossy and lightly golden, 2–3 minutes.
- Pour in the chicken stock, bring to a simmer, cover, and cook until the orzo is tender and most liquid is absorbed, about 8–10 minutes. Stir in the spinach until wilted, then fold in the pine nuts, lemon juice, parsley, and a pinch of red pepper flakes if using. Taste and adjust seasoning.
- Remove the skillet from the oven and let the chicken rest 5 minutes. Squeeze the roasted garlic cloves from their skins into the pan and mash gently with a fork, stirring into the tomatoes and pan juices to make a glossy sauce.
- Plate a bed of orzo pilaf, top with a chicken thigh, and spoon the roasted tomatoes and garlic sauce over everything. Garnish with extra parsley and lemon wedges if desired.
Tips or Variations
- Swap orzo for farro or quick-cooking couscous if you prefer a heartier or grainier base.
- Use boneless thighs for a faster cook time (reduce oven time to 12–18 minutes) and keep an eye on internal temperature.