These Crispy Roasted Rosemary Chicken Thighs with Spinach and Lemon Orzo are a cozy, one-pan-feel weeknight dinner that tastes restaurant-worthy. You get shatteringly crisp chicken skin, juicy meat, and a bright, buttery bed of lemony orzo and wilted spinach that soaks up all the savory juices simple ingredients, big comforting flavor.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 4 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 cup orzo pasta
- 2 cups chicken broth (or stock)
- 2 cups fresh baby spinach, loosely packed
- Juice of 1 lemon
- Zest of 1 lemon
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
- In a small bowl, combine olive oil, chopped rosemary, minced garlic, salt, and pepper. Stir to form a fragrant paste.
- Pat the chicken thighs dry with paper towels. Rub the rosemary-garlic mixture all over the chicken, focusing on the skin and under the skin where possible.
- Arrange the chicken thighs skin-side up on the prepared baking sheet, leaving space between each piece for air circulation.
- Roast for 35–40 minutes, or until the skin is deeply golden and crispy and the internal temperature at the thickest part reads 165°F (75°C). Let rest 5 minutes before serving.
- While the chicken roasts, bring the chicken broth to a boil in a medium saucepan over medium-high heat.
- Stir in the orzo, reduce heat to a gentle simmer, and cook according to package directions, about 8–10 minutes, until al dente and most of the liquid is absorbed.
- If excess liquid remains, drain it carefully. Return the hot orzo to the pot, then stir in the spinach, lemon juice, and lemon zest until the spinach just wilts.
- Taste the orzo and adjust seasoning with salt, pepper, or extra lemon juice as needed.
- To serve, spoon a portion of lemon orzo and spinach onto each plate and top with a crispy roasted chicken thigh. Finish with freshly grated Parmesan cheese, if desired.
Variation
- Swap the spinach for chopped kale or Swiss chard; add it a minute earlier so it has time to soften.
- Stir a tablespoon of butter and a handful of fresh herbs (parsley, basil, or dill) into the orzo at the end for a creamier, herb-forward finish.
- Use boneless, skinless chicken thighs: sear them in a skillet until browned, then roast at 400°F (200°C) for 18–22 minutes, adjusting time as needed.
Cooking Notes
- Space the chicken thighs well on the baking sheet so hot air can circulate and the skin can crisp instead of steam.
- If the skin isn’t quite crisp by the time the meat is done, pop the tray under the broiler for 1–3 minutes, watching closely to prevent burning.
- Stir the orzo occasionally while it simmers so it doesn’t stick to the bottom of the pot and cooks evenly.
Serving Suggestions
- Add a simple side salad of mixed greens, cucumber, and cherry tomatoes with a light vinaigrette to keep the meal bright and fresh.
- Serve with roasted vegetables such as carrots, asparagus, or green beans for extra color and texture on the plate.
- Pair with a crisp white wine like Sauvignon Blanc or a light, lemony sparkling water with fresh lemon slices.
Tips
- For maximum flavor, season the chicken thighs and let them rest in the fridge for 30–60 minutes (or overnight) before roasting.
- Zest the lemon before juicing to make it easier to handle and to capture all the aromatic oils in the peel.
- If making ahead, store the chicken and orzo separately; re-crisp the chicken in a hot oven (400°F/200°C) for 8–10 minutes before serving.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 30 g
- Sodium: 680 mg
Frequently Asked Questions
- Can I use boneless, skinless chicken thighs?
Yes. Sear them in a hot skillet until browned, then finish in a 400°F (200°C) oven for 18–22 minutes, until they reach 165°F (75°C). They won’t be as crispy, but will still be flavorful. - Can I substitute another pasta for orzo?
You can use small shapes like couscous, ditalini, or small shells. Adjust liquid and cooking time according to the package instructions. - How do I store and reheat leftovers?
Store cooled leftovers in airtight containers in the fridge for up to 3 days. Reheat chicken in a 375–400°F (190–200°C) oven to re-crisp the skin, and warm orzo gently on the stovetop or in the microwave with a splash of broth or water. - Is this recipe gluten-free?
As written, it is not because of the orzo. To make it gluten-free, swap the orzo for a gluten-free small pasta, rice, or quinoa and confirm your broth is certified gluten-free.
Conclusion
Crispy Roasted Rosemary Chicken Thighs with Spinach and Lemon Orzo bring together crackling skin, juicy chicken, and a bright, citrusy pasta in under an hour. It’s an easy, elevated weeknight dinner that plates beautifully and feels special without extra effort comforting, fresh, and reliably satisfying every time.
Print
Crispy Roasted Rosemary Chicken Thighs and Spinach with Lemon Orzo
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
These Crispy Roasted Rosemary Chicken Thighs with Spinach and Lemon Orzo are a cozy, one-pan-feel weeknight dinner that tastes restaurant-worthy. You get shatteringly crisp chicken skin, juicy meat, and a bright, buttery bed of lemony orzo and wilted spinach that soaks up all the savory juices simple ingredients, big comforting flavor.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 4 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 cup orzo pasta
- 2 cups chicken broth (or stock)
- 2 cups fresh baby spinach, loosely packed
- Juice of 1 lemon
- Zest of 1 lemon
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
- In a small bowl, combine olive oil, chopped rosemary, minced garlic, salt, and pepper. Stir to form a fragrant paste.
- Pat the chicken thighs dry with paper towels. Rub the rosemary-garlic mixture all over the chicken, focusing on the skin and under the skin where possible.
- Arrange the chicken thighs skin-side up on the prepared baking sheet, leaving space between each piece for air circulation.
- Roast for 35–40 minutes, or until the skin is deeply golden and crispy and the internal temperature at the thickest part reads 165°F (75°C). Let rest 5 minutes before serving.
- While the chicken roasts, bring the chicken broth to a boil in a medium saucepan over medium-high heat.
- Stir in the orzo, reduce heat to a gentle simmer, and cook according to package directions, about 8–10 minutes, until al dente and most of the liquid is absorbed.
- If excess liquid remains, drain it carefully. Return the hot orzo to the pot, then stir in the spinach, lemon juice, and lemon zest until the spinach just wilts.
- Taste the orzo and adjust seasoning with salt, pepper, or extra lemon juice as needed.
- To serve, spoon a portion of lemon orzo and spinach onto each plate and top with a crispy roasted chicken thigh. Finish with freshly grated Parmesan cheese, if desired.
Notes
- Patting the chicken skin very dry before seasoning is key to getting it extra crispy in the oven.
- If your chicken thighs are especially large, add 5–10 minutes to the roasting time, checking for an internal temperature of 165°F (75°C).
- Use low-sodium chicken broth if you prefer more control over the saltiness of the finished dish.
- The orzo will continue to thicken as it sits; loosen leftovers with a splash of broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and stovetop simmering
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 chicken thigh with about 1 cup lemon orzo and spinach
- Calories: 450 kcal (approx.)
- Sugar: 2 g (approx.)
- Sodium: 680 mg (approx., will vary with broth and added salt)
- Fat: 24 g (approx.)
- Saturated Fat: 6 g (approx.)
- Unsaturated Fat: 17 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 30 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 30 g (approx.)
- Cholesterol: 135 mg (approx.)
Keywords: crispy chicken thighs, rosemary chicken, lemon orzo, spinach orzo, easy weeknight dinner, one-pan feel, roasted chicken