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