**Greek Chicken Orzo with Roasted Vegetables
A Sun-Soaked Mediterranean One-Pan Favorite**
Greek cuisine has a special way of making food feel both nourishing and indulgent. Simple ingredients—olive oil, lemon, herbs, vegetables—come together with confidence and restraint. This Greek Chicken Orzo with Roasted Vegetables captures that spirit perfectly. It’s hearty without being heavy, vibrant without being fussy, and comforting while still feeling fresh.
Juicy, oregano-marinated chicken, fluffy orzo infused with lemon and garlic, and sweet-savory roasted vegetables come together in a dish that works just as well for a weeknight dinner as it does for meal prep or entertaining.
Why This Dish Works So Beautifully
The key to this recipe is layered flavor. Each component is seasoned on its own, then brought together at the end. Roasting the vegetables concentrates their sweetness. The chicken is marinated for depth and tenderness. The orzo absorbs all the surrounding juices, becoming rich and aromatic without needing a heavy sauce.
It’s also incredibly flexible—you can swap vegetables, adjust herbs, or add feta for extra richness.
Ingredients (Serves 4)
For the Greek Chicken
- 600 g (1¼ lb) boneless, skinless chicken thighs or breasts
- 3 tablespoons olive oil
- Zest and juice of 1 large lemon
- 3 cloves garlic, minced
- 1½ teaspoons dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- Salt and freshly ground black pepper
For the Roasted Vegetables
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper
For the Orzo
- 1½ cups orzo pasta
- 3 cups chicken broth
- 1 tablespoon olive oil
- 1 small shallot or onion, finely chopped
- 2 cloves garlic, minced
- Juice of ½ lemon
To Finish
- ½ cup crumbled feta cheese
- Fresh parsley or dill, chopped
- Extra lemon wedges
Step 1: Marinate the Chicken
In a large bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper. Add the chicken and toss well to coat.
Let the chicken marinate for at least 20 minutes (or up to 24 hours in the fridge). This step infuses the meat with classic Greek flavor and keeps it juicy during cooking.
Step 2: Roast the Vegetables
Preheat the oven to 220°C (425°F).
Spread the bell pepper, zucchini, red onion, and cherry tomatoes on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
Roast for 20–25 minutes, stirring once halfway through, until the vegetables are tender and caramelized at the edges. Remove from the oven and set aside.
Step 3: Cook the Chicken
While the vegetables roast, heat a large skillet or oven-safe pan over medium-high heat. Add the marinated chicken (letting excess marinade drip off).
Cook for 5–6 minutes per side, until golden brown and fully cooked. Remove from the pan and let rest for 5 minutes, then slice into strips or bite-size pieces.
Step 4: Build the Orzo Base
In the same skillet (don’t clean it—those browned bits are flavor!), reduce heat to medium. Add olive oil and the chopped shallot. Sauté for 2–3 minutes until soft.
Add garlic and cook for 30 seconds until fragrant. Stir in the orzo and toast it for 1 minute, coating it in the oil.
Pour in the chicken broth, bring to a gentle boil, then reduce to a simmer. Cook uncovered, stirring occasionally, for 8–10 minutes, until the orzo is tender and the liquid is mostly absorbed.
Finish with lemon juice and adjust seasoning.
Step 5: Bring Everything Together
Add the roasted vegetables and sliced chicken to the orzo. Gently fold everything together so the flavors mingle without breaking the orzo.
Taste and adjust with salt, pepper, or extra lemon juice as needed.
Step 6: Finish and Serve
Remove from heat and sprinkle generously with crumbled feta and fresh herbs. Let it rest for 2 minutes so the flavors settle.
Serve warm with extra lemon wedges on the side.
Serving Ideas
This dish is fantastic on its own, but it also pairs beautifully with:
- A simple Greek salad
- Warm pita or flatbread
- Tzatziki or a yogurt-lemon sauce
Variations & Customizations
- One-Pan Baked Version: Combine everything and bake until the orzo is tender.
- Vegetarian: Skip the chicken and add chickpeas or roasted eggplant.
- Extra Greens: Stir in spinach or kale at the end.
- Spicy Greek Twist: Add chili flakes or a spoon of harissa.
Meal Prep & Storage
This Greek Chicken Orzo keeps beautifully. Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water to loosen the orzo.
Final Thoughts
Greek Chicken Orzo with Roasted Vegetables is the kind of meal that feels like a Mediterranean vacation in a bowl. Bright lemon, fragrant herbs, juicy chicken, and tender orzo come together in perfect harmony—comforting, vibrant, and endlessly satisfying.