One-Pan Greek Chicken Drumsticks

Ingredients


  • 6 chicken drumsticks (900 g)
  • 10 g salt (2 tsp), divided, plus more
  • 1/4 tsp black pepper, plus more
  • 60 ml olive oil, divided (4 Tbsp)
  • 1 medium onion, chopped
  • 225g orzo
  • 3 garlic cloves, chopped
  • 500 ml chicken broth
  • 120 ml heavy cream
  • 1 tsp lemon zest
  • 30 ml lemon juice (2 Tbsp)
  • 300 g cherry tomatoes, halved
  • 120 g feta, crumbled
  • 85 g Kalamata olives, chopped

Method

  • Preheat oven to 220°C. Season chicken with 7.5 g salt and 1.25 g pepper.
  • Brown chicken: Heat 30 ml oil in a skillet over medium-high heat. Brown chicken, turning, for 12 minutes. Transfer to a plate; wipe skillet.
  • Cook orzo: Heat remaining 30 ml oil over medium heat. Sauté onions 2 minutes. Add 225 g orzo and garlic; cook 2 minutes until toasted.
  • Add liquids: Stir in 500 ml broth, 120 ml cream, lemon zest, 30 ml lemon juice, and 2.5 g salt. Bring to a boil; nestle chicken back in.
  • Bake: Bake, uncovered, 20–25 minutes until orzo is tender and chicken cooked through.
  • Prepare topping: Combine 300 g halved tomatoes, 120 g feta, 85 g olives, and 15 g dill in a bowl. Season with salt and pepper.
  • Serve: Sprinkle topping over skillet. Serve with lemon wedges and remaining mixture.