Caramelized Lemon Chicken with Creamy Spinach Orzo and Roasted Cherry Tomatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a small tray and toss them with 1 tablespoon olive oil, the 2 lightly crushed whole garlic cloves, a pinch of salt, and a little black pepper. Roast for 18 to 20 minutes, until wrinkled and juicy.

2. 2

   Meanwhile, pat the chicken thighs dry and season them with the sweet paprika, dried oregano, half of the lemon zest, 1/2 teaspoon salt, and some black pepper.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until nicely caramelized. Add the honey, 2 tablespoons lemon juice, and the 2 minced garlic cloves. Cook for 1 to 2 minutes more, spooning the glaze over the chicken. Transfer the chicken to a plate and keep covered.

4. 4

   In the same skillet, reduce to medium heat and add the butter along with the remaining 1 tablespoon olive oil. Add the shallot and cook for 2 minutes until softened. Stir in the dry orzo and toast for 1 minute, stirring constantly.

5. 5

   Pour in the hot chicken broth gradually, stirring often, and cook the orzo for 8 to 10 minutes until tender and creamy. If needed, add a little extra hot water to adjust the texture.

6. 6

   Add the fresh spinach to the orzo and stir until wilted. Mix in the heavy cream, grated Parmesan, the remaining lemon zest, and the remaining 1 tablespoon lemon juice. Taste and adjust with salt and black pepper.

7. 7

   Return the chicken to the skillet over the orzo and cook for 2 minutes on low heat to warm it through without drying it out. Spoon the roasted cherry tomatoes and their juices over the top.

8. 8

   Finish with chopped fresh parsley and serve hot.