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Close-up of a one-pan easy dinner recipe with golden brown chicken thighs baked over orzo pasta and spinach.

One-Pan Chicken and Risoni

This one-pan chicken and risoni dish is perfect for busy weeknights. It's flavorful, requires minimal cleanup, and comes together quickly.
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Prep Time 20 minutes
Cook Time 55 minutes
Marinating Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Ingredients Equipment Method Notes

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
  • 1/4 tsp freshly cracked black pepper
Risoni
  • 1.5 cups risoni (orzo) (300 g)
  • 3.5 cups hot chicken stock (875 ml)
  • 2 tbsp lemon juice
  • 2 cups baby spinach (100 g)
  • 1 cup freshly grated parmesan (100 g)
To Serve
  • 1 crumbled feta (optional)
  • 1 sliced lemon

Equipment

  • Large baking dish

Method
 

  1. Preheat your oven to 200°C (400°F) (180°C/350°F fan-forced).
  2. In a large baking dish, combine the olive oil, lemon juice, garlic, oregano, paprika, brown sugar (if using), sea salt flakes, and black pepper. Add the chicken thighs and toss to coat. Arrange the chicken skin-side up. Let it marinate for at least 20 minutes at room temperature, or overnight in the fridge for more flavor. You can also cook it immediately.
  3. Roast the chicken in the preheated oven for 35 minutes, or until the skin is golden brown.
  4. Remove the dish from the oven. Baste the chicken with the pan juices. Spoon out any excess fat, leaving about 2 tablespoons in the dish.
  5. Scatter the risoni evenly around the chicken in the baking dish. Carefully pour in the hot chicken stock and 2 tablespoons of lemon juice, ensuring the pasta is mostly submerged but the chicken skin remains exposed. Return the dish to the oven and bake for another 18–20 minutes, or until the risoni is tender and most of the liquid has been absorbed. A small pool of liquid on top of the risoni is normal.
  6. Remove the dish from the oven. Take the chicken out and set it aside on a plate. Add the baby spinach and grated parmesan to the risoni in the dish. Stir gently until the cheese melts and the spinach wilts. Return the chicken to the dish. Let it sit for 2–3 minutes to absorb any remaining liquid and allow the spinach to soften completely.
  7. Top with crumbled feta and extra lemon slices, if desired. Drizzle with the pan juices. Serve warm, directly from the baking dish.

Notes

Note 1: You can use low-sodium chicken stock if preferred. Adjust seasoning as needed.
Note 2: If there is still excess liquid after the risoni has absorbed most of it, you can drain it off carefully before adding the spinach and cheese.

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