Crispy Lemon Chickenwith Orzo and Creamy Lemon Sauce
- 1 hr 15 min
- Serves 4
- 28 ingredients
30 minutes to prep, 45 to cook. Crispy lemon chicken thighs paired with buttery orzo and a silky lemon‑garlic sauce create a bright, comforting dinner. The skin turns golden‑crisp while the sauce adds a fresh citrus zing, making it perfect for a quick weeknight feast.
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Method
Pat chicken thighs very dry, toss with olive oil, salt, black pepper, garlic powder, onion powder, paprika, dried oregano, lemon zest, and red pepper flakes; marinate 30 minutes.
Transfer marinated chicken to a wire rack set inside a baking pan.
Roast skin‑side up at 425°F for 30‑45 minutes, then broil 1‑2 minutes for extra crispiness.
Melt butter, add orzo and toast for 30‑60 seconds.
Add chicken broth, salt, pepper, and lemon zest; simmer until tender, adding more broth as needed.
Melt butter and sauté grated garlic, red pepper flakes, dried oregano, and fresh cracked black pepper.
Add chicken broth and heavy cream; gently simmer on low heat until slightly thickened.
Stir in lemon zest, lemon juice, thin lemon slices, and dill; low simmer then finish with cold butter until glossy.
Serve the roasted chicken over the buttery lemon orzo and spoon the creamy lemon sauce over the top.
Tips while you cook
- Dry chicken skin
- Pat the chicken thighs very dry before tossing with oil and spices.
- Toast the orzo
- Melt butter and toast the orzo for 30‑60 seconds before adding broth for extra flavor.
- Finish sauce with cold butter
- Stir in cold butter at the end of the sauce on low heat.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Marisa Kapeal’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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