1-Pot Greek Chicken Drumsticks and Orzo Recipe
Prep Time:
5 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 1 pound chicken drumsticks
  • 1 tablespoon ground thyme
  • 1 tablespoon salt, plus more to taste
  • 1 tablespoon pepper, plus more to taste
  • 3 tablespoons olive oil, plus more as needed
  • 1 medium shallot, finely chopped
  • 3 cloves garlic, minced
  • ½ lemon, juiced
  • ½ cup dry white wine
  • 3 cups chicken stock
  • 1 tablespoon Dijon mustard
  • 1 (14-ounce) can large artichoke hearts, halved or quartered
  • 1 cup orzo
  • 2 cups spinach
  • ½ cup plain Greek yogurt
  • ½ cup crumbled feta cheese, for topping
Directions
  1. Season the chicken on all sides with thyme, salt, and pepper.
  2. Heat the olive oil in a large, deep skillet over medium heat. Once hot, add the seasoned chicken and brown on all sides until golden brown. Remove chicken from the skillet and set aside.
  3. Add the shallot and garlic to the skillet, adding more oil if needed. Sauté until soft and fragrant, about 2 minutes. Add the lemon juice and wine and simmer until reduced by half.
  4. Whisk in the Dijon mustard and chicken stock, then add the artichokes and chicken drumsticks. Bring to a boil, then add the orzo, submerging completely with stock.
  5. Lower the heat to medium low, cover, and cook the mixture, stirring often to avoid sticking, until orzo is al dente and chicken is cooked through. This should take about 15 minutes.
  6. Stir in the spinach to wilt, then stir in the Greek yogurt. Season with salt and pepper to taste.
  7. To serve, divide into bowls and top with feta.