Chicken doesn't have to be boring thanks to this flavourful recipe.
1/4 cup (56 g) butter, room temperature
2 tablespoons ground parmesan cheese
1 tablespoon fine breadcrumbs
1 tablespoon finely chopped parsley
3 garlic cloves, divided
Kosher salt and black pepper, to taste
8 chicken thighs, skin-on bone-in
1 teaspoon olive oil
1 shallot, finely minced
1 cup (180 g) orzo
1/4 cup (60 ml) sliced sundried tomatoes
2 large handfuls dark leafy greens, such as spinach, kale, or collards
1/4 cup (60 ml) dry white wine, optional
3 cups (750 ml) low sodium chicken broth
Roughly chopped parsley, for serving
Heat your oven to 375º F.
In a small bowl, mash together the butter, Parmesan, breadcrumbs, and parsley. Mince two garlic cloves and add to the butter mixture and season with salt and pepper. Using a small spoon, tuck about half a tablespoon of the butter under the skin of each thigh and press or spread it into an even layer. Spread the remaining butter mixture over the chicken skin, season the chicken with salt and pepper, and set aside.
Heat a cast iron skillet over medium-high heat. Add in the chicken thighs in batches, skin side down, and sear until golden brown, about two minutes. Set aside.
Turn the heat down to medium and add in the olive oil and shallot and season with salt and pepper. Cook for two to three minutes or until softened and lightly golden brown. Thinly slice the remaining garlic clove and add to the pan along with the orzo, sundried tomatoes, and greens. Cook for about 1 minute to soften the garlic, toast the orzo, and wilt the greens. Deglaze with the wine, if using, and allow it to evaporate. Turn off the heat and stir in the chicken broth.
Nestle the chicken thighs skin-side up into the pan on top of the orzo and carefully transfer to the oven for 30 to 35 minutes or until the orzo is tender and the chicken thighs are cooked through.
Set aside to rest for five minutes before zesting and juicing the lemon overtop and scattering with parsley. Enjoy!