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One-Pan Greek Chicken and Risoni Recipe

Juicy, bone‑in chicken thighs with crispy skin are baked together with lemon‑garlic risoni, spinach and Parmesan, creating a bright Greek‑flavored one‑pan dinner. The dish requires no separate pot for the pasta, making cleanup a breeze.

Recipe by Nicole· Structured by ReelsMeals

From: Facebook(view original)

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One-Pan Greek Chicken and Risoni Recipe

Prep Time

15 min

Cook Time

55 min

Servings

Tags

GreekOne-PanChickenOrzoDinner

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From Nicole on facebook.com · View the original →

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Cooking context

1 hr 10 min estimated total time for 4 servings.

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GreekOne-PanChickenOrzo

Ingredients

  • 5 bone-in chicken thigh cutlets
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp fresh 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
  • 11 oz risoni (orzo)
  • 1 4/5 pt hot chicken stock
  • 2 tbsp fresh lemon juice
  • 3 1/2 oz baby spinach
  • 3 1/2 oz freshly grated Parmesan
  • crumbled feta (optional)
  • lemon slices for serving

Instructions

  1. 1
    Preheat the oven to 392°F (400°F) – or 356°F (350°F) if using a fan‑forced oven.
  2. 2
    In a large baking dish, combine the olive oil, 3 tbsp lemon juice, garlic, oregano, paprika, optional brown sugar, salt, and pepper; stir to create a marinade.
  3. 3
    Add the chicken thighs, skin‑side up, and toss to coat. Let them marinate for at least 20 minutes, or refrigerate overnight for deeper flavor. If short on time, proceed to the next step.
  4. 4
    Place the dish in the preheated oven and roast the chicken for about 35 minutes, or until the skin is golden and the meat is nearly cooked through.
  5. 5
    Remove the dish from the oven. Spoon off excess fat, leaving roughly 2 tbsp of the pan juices, then baste the chicken with those juices.
  6. 6
    Scatter the risoni evenly around the chicken. Carefully pour the hot chicken stock and the remaining 2 tbsp lemon juice over the pasta, ensuring the risoni is mostly submerged while the chicken skin stays exposed.
  7. 7
    Return the dish to the oven and bake for an additional 18–20 minutes, or until the risoni is al dente and most of the liquid has been absorbed. A small amount of residual liquid on top of the pasta is normal.
  8. 8
    Remove the dish again. Transfer the chicken to a plate and set aside. Add the baby spinach and grated Parmesan to the risoni, stirring gently until the cheese melts and the spinach wilts.
  9. 9
    Place the chicken back on top of the pasta, cover the dish, and let it rest for 2–3 minutes so the remaining liquid is absorbed and the spinach fully softens.
  10. 10
    Serve the chicken and risoni warm, topped with optional crumbled feta and extra lemon slices, drizzled with the pan juices.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Marinate for flavor

Let the chicken sit in the lemon‑garlic marinade for at least 20 minutes before roasting.

Reserve pan juices

After the first roast, spoon off excess fat leaving roughly 2 tbsp of juices to baste the chicken.

Brief rest after adding spinach

Cover the dish and let it rest 2–3 minutes.

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Frequently asked questions

How long does it take to make One-Pan Greek Chicken and Risoni (Orzo)?
About 1 hour 10 minutes in total: 15 minutes of prep and 55 minutes of cooking.
How many servings does this One-Pan Greek Chicken and Risoni (Orzo) recipe make?
This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
Where does this One-Pan Greek Chicken and Risoni (Orzo) recipe come from?
It was shared by Nicole on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.
How many calories are in One-Pan Greek Chicken and Risoni (Orzo)?
Roughly 993 kcal, based on the nutrition details captured with this recipe. Treat it as an estimate.