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Greek Chicken and Orzo

34 teaspoon dried oregano
12 teaspoon sea salt
14 teaspoon fresh cracked black pepper
1 lemon, thinly sliced
2 tablespoons olive oil
4 bone-in chicken breasts (2.5 lbs)
1 cup orzo pasta
12 cup golden raisin
14 cup pitted black olives, chopped
14 cup chopped fresh dill
handful dill sprigs
2 tablespoons finely chopped red onions


Preheat oven to 425F. Chicken: Combine oregano, 1/2 tsp salt and pepper. Set aside. Rub four lemon slices with 1 Tbs oil. Sprinkle both sides with 1 tsp oregano mixture. Separate skin from chicken breasts with fingers, leaving skin attached. Place one (or two, if desired) lemon slice under skin of each breast. Sprinkle with remaining oregano mixture. Place in roasting pan. Roast 25 minutes or until juices run clear when chicken is pierced with fork. Orzo: As chicken is cooking, cook orzo as instructed. Add raisins, olives, dill, onion, remaining 1Tbs oil and 1/4 tsp salt. Arrange chicken and orzo. Garnish with lemon slices and dill sprigs.

Source: www.food.com