Juicy chicken with garlicky, lemony risoni. All in one pan – no stirring!
This is for the nights when you’ve got zero left in the tank. We’re talking golden, lemony, Greek-style chicken with crispy skin, nestled into buttery risoni (aka orzo) that soaks up all the pan juices. It’s zesty, hearty and deeply satisfying. But the real magic? … It all happens in one baking dish. No boiling pasta separately, no juggling pans, no last-minute stress.
Perfect for busy weeknights, Sunday family dinners, or impressing someone with what is essentially a lazy lemon hug on a plate. Bonus: it reheats beautifully, and the risoni gets even better after a little rest.
It’s the weeknight win that looks like a weekend feast.
What vegetables can I add?
Finely chopped zucchini (courgette), cherry tomatoes or baby peas work well stirred through with the spinach. Just avoid adding too much, as it can affect how the risoni cooks – too many veggies and there won’t be enough space or heat for the pasta to absorb the liquid properly.
My chicken skin isn’t crispy. What went wrong?
It’s normal for the skin to soften slightly after baking, especially once the chicken is nestled into the risoni (orzo). You’ll still get beautifully golden skin from the initial roast, but for ultimate crispness, serve it straight from the oven.
What else can I serve with this?
This is a full meal on its own, but you can add a simple green salad, some crusty bread or homemade flatbread if you’re feeding a crowd. Leftovers also pair well with a spoonful of plain Greek yoghurt or a side of roasted veggies.
Can I use boneless chicken?
You can, but bone-in chicken stays juicier and gives the risoni (orzo) more flavour. If using boneless thighs, reduce the first roast time to 20–25 minutes and check the thighs are cooked through before adding the risoni.
Can I use another pasta shape?
Risoni (orzo) works best because it cooks quickly and evenly in the oven. Other small pasta shapes may require different liquid ratios and cooking times, so substitutions aren’t recommended unless you’re confident adjusting along the way.
Watch how to make One-pan Greek Chicken and Risoni (Orzo)
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One-pan Greek Chicken and Risoni (Orzo)
Golden, juicy chicken thighs with crispy skin, nestled into garlicky, lemony risoni – all cooked in one pan. No boiling pasta, no juggling pans. Just a comforting, crowd-pleasing dinner that looks impressive but couldn’t be easier!
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
Ingredients
CHICKEN
- 5–6 bone-in chicken thigh cutlets (approximately 1.2 kg/2 lb 10 oz)
- 3 tbsp extra-virgin olive oil
- 3 tbsp lemon juice
- 1 tsp freshly minced garlic
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1 tsp brown sugar (optional)
- 1 tsp sea salt flakes
- ¼ tsp cracked black pepper
RISONI
- 1½ cups (300 g) risoni (orzo)
- 3½ cups (875 ml) hot chicken stock (see note 1)
- 2 tbsp lemon juice, plus sliced lemon to serve
- 2 generous, firmly packed cups (100 g) baby spinach
- 1 cup (100 g) freshly grated parmesan
- Crumbled feta, to serve (optional)
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Marinate the chicken – In a large baking dish, combine the olive oil, lemon juice, garlic, oregano, paprika, salt and pepper. Add the chicken thighs and toss to coat. Arrange the chicken, skin-side up, and marinate for at least 20 minutes (or overnight in the fridge for more flavour). Alternatively, cook immediately.
- Roast – Cook in the oven for 35 minutes or until the skin is golden.
- Baste – Remove the dish from the oven. Baste the chicken in the tray juices, spoon out any excess fat, leaving roughly 2 tablespoons.
- Add the risoni and stock – Scatter the risoni around the chicken in an even layer. Carefully pour in the hot chicken stock and lemon juice, making sure the pasta is mostly submerged (but leave the chicken skin exposed). Return to the oven and bake for a further 18–20 minutes, or until the risoni is tender and most of the liquid has been absorbed. There may be a small pool of residual liquid on top of the risoni, which is normal (it gets absorbed in the next step).
- Finish with spinach and cheese – Remove the dish from the oven. Remove the chicken from the dish and set aside on a plate. Add the baby spinach and parmesan to the risoni in the dish. Gently stir the risoni until the cheese melts and the spinach has wilted slightly. Return the chicken to the dish. Let it sit for 2–3 minutes to absorb any remaining liquid and allow the spinach to soften fully. If you still find you have excess liquid, see note 2.
- Serve – Top with crumbled feta and extra lemon slices, if using, and drizzle with the pan juices. Serve warm, straight from the baking dish.
Notes
Note 1 – In order for the chicken and risoni to cook perfectly, hot chicken stock must be used. The easiest way to make this is to use chicken stock powder (bouillon) or cubes (use the ratio as per the packet instructions) and boiling water from the kettle, combined in a large jug, just before needed.
Note 2 – You may notice some liquid sitting on top of the risoni when it comes out of the oven. This is normal. Stirring through the spinach and parmesan, then letting it sit for 2–3 minutes, will allow it to be fully absorbed. If excess liquid remains, return the tray to the oven for 5 minutes. If your risoni is still too firm after baking, cover the dish with foil and return to the oven for another 5–10 minutes until tender.
Make Ahead
The chicken can be marinated up to 24 hours in advance and stored, covered, in the fridge. While the dish is best cooked and served fresh, you can also grate the parmesan and wash the spinach ahead to speed things up at dinner time.
Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. The chicken and risoni can be stored together.
- Microwave reheating – Reheat in the microwave on high until steaming hot, adding a splash of water or stock to loosen if needed.
- Oven reheating – Cover with foil and bake at 200°C (400°F) (180°C/350°F fan-forced) for 15–20 minutes or until hot.
- Freezing is not recommended as the risoni may become mushy and the texture of the spinach and cheese can change.
- Prep Time: 15 minutes (plus optional 20 minutes marinating)
- Cook Time: 55 minutes
- Category: Chicken, One-pot, Family Favourites, Easy Entertaining
- Method: Oven
- Cuisine: Greek-inspired
