Sheet Pan Chicken with Lemon, Olives and Pesto Orzo
This Sheet Pan Chicken with Lemon, Olives and Pesto Orzo is a quick and easy mid-week supper that can easily be made without much effort!
Equipment
- Sheet Pan
Ingredients
- 3 tablespoons olive oil divided
- 1 small red onion sliced
- 1 medium lemon cut into wedges
- 4-6 bone-in skin-on chicken thighs
- Kosher salt and coarse black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 cup white wine or chicken stock
- 8 ounces orzo
- 8 ounces castelvetrano olives drained and torn in half
- 4 ounces store-bought pesto preferably the refrigerated kind
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh basil chopped
Instructions
- Preheat oven to 425F°.
- Drizzle a baking sheet with 2 tablespoons olive oil and spread out slightly. Arrange the red onion slices, lemon wedges and chicken thighs in a single layer. Drizzle with the remaining 1 tablespoon olive oil. Season with salt, pepper, and crushed red pepper flakes. Pour in the wine or stock and roast in the oven until the chicken is golden, crispy and cooked through, about 40 to 45 minutes.
- Bring a large pot of water to a boil. Season liberally with salt and add the orzo. Cook according to package directions. Drain well.
- Remove from the oven and carefully transfer the chicken to a plate and set aside.
- Add the cooked orzo to the baking sheet (along with the roasted onions and lemon) and add the olives and pesto. Give it all a toss to evenly combine. Season lightly with salt and pepper. Spread out to an even layer and top with the chicken. Return to the oven and cook for another 5 to 10 minutes to warm everything up. Garnish with parsley and basil and serve immediately. Enjoy!
Notes
Adapted from Olive Magazine.