Meyer lemon, a cross between a regular lemon and a mandarin, is sweeter and less tangy than a regular lemon. Sliced and cooked alongside the chicken it imparts an intoxicating fragrance to the braising liquid. Luckily there’s warm orzo to soak up the sauce. Cook, relax and enjoy!
What you'll need: 1 can quartered artichoke hearts
6 oz yellow onion
4 cloves garlic
1 meyer lemon
¾ cup orzo
4 bone-in, skin-on chicken thighs
¼ oz fresh oregano
⅓ cup mixed pitted Greek olives
8 oz chicken broth
freshly ground black pepper
large ovenproof skillet
Recipe steps: 1. Prep ingredients
Preheat oven to 425°F. Drain artichoke hearts. Cut onion in half, peel and thinly slice. Lightly smash garlic cloves and peel. Thinly slice half the lemon.
Bring a small pot of salted water to a boil. Add orzo and cook until al dente, about 8 minutes. Drain.
Season chicken on both sides with salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high. Add chicken, skin-side down, and sear until golden brown, 5–6 minutes.
Add garlic cloves to the pan and flip the thighs over. Cook until garlic is fragrant and browned, about 2 minutes. Remove chicken and garlic from the pan and set aside.
Add onion and lemon
Add onions, lemon slices and half of the oregano sprigs; season with salt and pepper. Cook, stirring often, until onions have softened and the brown bits on the bottom of the pan have loosened, about 3 minutes.
Nestle chicken thighs skin-side up in the onion mixture and add garlic, artichokes and olives. Pour broth over the chicken and transfer pan to the oven. Bake for 20 minutes. Scatter fresh oregano leaves over the top. Serve over orzo. Enjoy!