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Herb-Roasted Chicken Thighs with Lemon Orzo and Roasted Vegetables

Herb-Roasted Chicken Thighs with Lemon Orzo and Roasted Vegetables

Dinner

5.0

(1 reviews)

Prep Time
25min
Cook Time
45min
Servings
4
Calories
680
Chef's Note

For the juiciest chicken thighs, let them rest for 5 minutes after roasting before serving. If you're short on time, you can prepare the herb mixture and cut the vegetables the night before. For a milder flavor that kids will enjoy, use sweet bell peppers rather than spicy varieties.

Tags
chicken
orzo
roasted
herbs
lemon
vegetables
family-friendly
dinner
Mediterranean
one-pan
Ingredients

  • 8 pieces bone-in, skin-on chicken thighs

  • 4 tablespoons olive oil

  • 2 tablespoons fresh rosemary

  • 1 tablespoon fresh thyme

  • 4 cloves garlic

  • 2 teaspoons lemon zest

  • 3 tablespoons lemon juice

  • 1 tablespoon Dijon mustard

  • 1 tablespoon honey

  • 1.5 teaspoons salt

  • 1 teaspoon black pepper

  • 1.5 cups orzo pasta

  • 3 cups chicken broth

  • 2 large bell peppers (mixed colors)

  • 2 medium zucchini

  • 1 medium red onion

  • 1 pint cherry tomatoes

  • 1/3 cup parmesan cheese

  • 1/4 cup fresh parsley

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Mince 4 cloves of garlic. Finely chop 2 tablespoons of fresh rosemary and 1 tablespoon of fresh thyme.

  • 3

    In a small bowl, make the herb mixture by combining 2 tablespoons of olive oil, minced garlic, chopped rosemary, chopped thyme, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

  • 4

    Pat the 8 chicken thighs dry with paper towels. Gently loosen the skin without detaching it completely.

  • 5

    Rub about 2/3 of the herb mixture under the skin and over the chicken thighs. Place the seasoned chicken on one side of a large rimmed baking sheet.

  • 6

    Cut 2 bell peppers into 1-inch pieces. Slice 2 zucchini into 1/2-inch half-moons. Cut 1 red onion into 1-inch wedges.

  • 7

    In a large bowl, toss the cut vegetables and cherry tomatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.

  • 8

    Arrange the vegetables on the other side of the baking sheet with the chicken, or on a separate baking sheet if needed.

  • 9

    Roast in the preheated oven for 35-40 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and slightly caramelized. Stir vegetables halfway through cooking time.

  • 10

    While the chicken and vegetables are roasting, heat 1 tablespoon of olive oil in a medium saucepan over medium heat.

  • 11

    Add 1.5 cups of orzo to the saucepan and toast for 2 minutes, stirring frequently until lightly golden.

  • 12

    Pour in 3 cups of chicken broth, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until orzo is tender and liquid is absorbed.

  • 13

    Fluff the orzo with a fork and stir in 1/4 cup of grated parmesan cheese.

  • 14

    Chop 1/4 cup of fresh parsley.

  • 15

    To serve, divide the lemon orzo among four plates, top with roasted vegetables, and place 2 chicken thighs on each plate.

  • 16

    Garnish with chopped fresh parsley and additional grated parmesan if desired.

Nutrition Information (per serving)
680
Calories
45g
Protein
52g
Carbs
32g
Fat
Reviews (1)
MS.
Mathew S.
10/24/2025

5/5

The chicken rub and spice blend is awesome. My family loved the Orzo.