Greek Lemon Herb Chicken and Orzo

Heat 1 tablespoon of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.

Add the 1.5 pounds of chicken thighs to the skillet and cook for 5-7 minutes, until browned on all sides. Remove the chicken from the skillet and set aside.

Add the 1 chopped yellow onion to the skillet and cook for 3-5 minutes, until softened. Stir in the 2 minced garlic cloves and cook for 1 minute more, until fragrant.

Stir in the 1 cup of orzo pasta, 3 cups of chicken broth, 1 tablespoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer.

Return the browned chicken to the skillet. Cover the skillet and reduce heat to low. Cook for 15-20 minutes, or until the orzo is al dente and most of the liquid has been absorbed.

Remove the skillet from the heat. Stir in the juice and zest of 1 lemon. Let it rest, covered, for 5 minutes.

Garnish with 1/4 cup of fresh chopped parsley before serving.