One-pan Greek Chicken and Risoni

Golden, juicy chicken thighs with crispy skin, nestled into garlicky, lemony risoni – all cooked in one pan. No boiling pasta separately, no juggling pans, no last-minute stress. This is a comforting, crowd-pleasing dinner that looks impressive but couldn’t be easier. Perfect for busy weeknights or Sunday family dinners.

Ingredients

Chicken

• 5 bone-in chicken thigh cutlets (approximately 1.2 kg)
• 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
• ¼ tsp freshly cracked black pepper

Risoni

• 300 g risoni (orzo)
• 875 ml hot chicken stock
• 2 tbsp fresh lemon juice, plus sliced lemon to serve
• 100 g baby spinach
• 100 g freshly grated parmesan
• Crumbled feta, to serve (optional)

Method

1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
2. In a large baking dish, combine the olive oil, lemon juice, garlic, oregano, paprika, sugar, salt and pepper. Add the chicken thighs and toss to coat. Arrange the chicken skin-side up.
3. Marinate for at least 20 minutes (or overnight in the fridge for more flavour). Alternatively, cook immediately.
4. Cook in the oven for 35 minutes or until the skin is golden.
5. Remove the dish from the oven. Baste the chicken in the tray juices, spoon out any excess fat, leaving roughly 2 tablespoons.
6. Scatter the risoni around the chicken in an even layer. Carefully pour in the hot chicken stock and lemon juice, making sure the pasta is mostly submerged (but leave the chicken skin exposed).
7. Return to the oven and bake for a further 18–20 minutes, or until the risoni is tender and most of the liquid has been absorbed.
8. Remove the dish from the oven. Remove the chicken and set aside on a plate.
9. Add the baby spinach and parmesan to the risoni. Gently stir until the cheese melts and the spinach has wilted slightly.
10. Return the chicken to the dish. Let it sit for 2–3 minutes to absorb any remaining liquid.
11. Top with crumbled feta and extra lemon slices, drizzle with the pan juices, and serve warm.

Tips

• Hot chicken stock must be used for the risoni to cook properly. Use stock powder/cubes with boiling water.
• Bone-in chicken stays juicier and gives the risoni more flavour. If using boneless thighs, reduce first roast time to 20–25 minutes.
• Risoni works best because it cooks quickly and evenly in the oven. Other small pasta shapes may require different liquid ratios.
• Add finely chopped zucchini, cherry tomatoes or baby peas with the spinach if desired.
• The chicken can be marinated up to 24 hours in advance. Store covered in the fridge.
• Not suitable for freezing as the risoni may become mushy.