Roasted Chicken with Sun-Dried Tomato, Capers and Lemon Butter over Creamy Spinach Orzo

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a large baking dish or ovenproof skillet with the olive oil.

2. 2

   In a small bowl, mix 30 g (2 tbsp) of the butter with the chopped sun-dried tomatoes, capers, 2 minced garlic cloves, lemon zest, dried oregano, sweet paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper until a paste forms.

3. 3

   Place the chicken thighs in the dish and pat the skin dry again if needed. Rub the butter mixture over the top and a little under the skin of each thigh. Drizzle with the lemon juice.

4. 4

   Roast the chicken for 30 to 35 minutes at 220 °C / 425 °F, or until deeply golden and cooked through to a safe internal temperature. For extra color, broil for 2 to 3 minutes at the end, watching closely.

5. 5

   While the chicken roasts, cook the orzo. Melt the remaining 30 g (2 tbsp) butter in a large skillet over medium heat. Add the shallot and the 2 sliced garlic cloves, and cook for 2 to 3 minutes until softened.

6. 6

   Add the dry orzo to the skillet and toast for 1 to 2 minutes, stirring, until slightly translucent and fragrant.

7. 7

   Pour in the hot chicken broth, heavy cream, 1/2 teaspoon salt, and the remaining 1/2 teaspoon black pepper. Cook over medium-low heat for 8 to 10 minutes, stirring often, until the orzo is tender and creamy.

8. 8

   Add the baby spinach and grated Parmesan. Stir until the spinach wilts and the cheese fully melts in. Adjust salt if needed.

9. 9

   Let the chicken rest for 5 minutes out of the oven. Stir the roasting juices in the pan with a spoon and spoon some over the chicken.

10. 10

    Serve a bed of creamy orzo on each plate, top with 2 chicken thighs, and finish with the chopped fresh parsley. For brighter flavor, add a few extra drops of lemon just before serving.