
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
55 mins
Cal/Serv:
945
Drumsticks are the unsung hero of dinner in this easy-to-execute, one-pan, Greek-inspired chicken meal. Often overlooked in favor of chicken breasts and thighs, the humble drumstick is fun to eat, always seems to stay tender and juicy, and is a cost-effective choice when it comes to chicken. To lend the dish Greek vibes, we started off by preparing a creamy, lemon-y orzo that finishes off in the oven with the drumsticks. Then a tasty sprinkle of tomatoes, Kalamata olives, and dill give the whole dish a fresh finish—think main and salad all in one!
Made this? Let us know how it went in the comments below.
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Ingredients
- 6
chicken drumsticks (about 2 lb. total)
- 2 tsp.
kosher salt, divided, plus more
- 1/4 tsp.
freshly ground black pepper, plus more
- 4 Tbsp.
extra-virgin olive oil, divided
- 1
medium shallot, finely chopped
- 8 oz.
orzo
- 3
cloves garlic, finely chopped
- 1/2 cup
dry white wine
- 2 cups
low-sodium chicken broth
- 1/2 cup
heavy cream
- 1 tsp.
finely grated lemon zest
- 2 Tbsp.
fresh lemon juice
- 2 cups
cherry or grape tomatoes, halved
- 4 oz.
crumbled feta (about 1 c.)
- 1/2 cup
Kalamata olives, coarsely chopped (about 3 oz.)
- 1/4 cup
fresh dill, coarsely chopped
Lemon wedges, for serving
Directions
- Step 1Preheat oven to 425°. Season chicken all over with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
- Step 2In a large skillet over medium-high heat, heat 2 tablespoons oil. Cook chicken, turning occasionally, until browned on both sides, about 12 minutes. Transfer to a plate. Wipe excess oil out of skillet.
- Step 3In same skillet over medium heat, heat remaining 2 tablespoons oil. Cook shallot, stirring occasionally, until just softened and translucent, about 2 minutes. Add orzo and garlic and cook, stirring, until orzo is lightly toasted and garlic is fragrant and light golden, about 2 minutes. Add wine and bring to a boil. Cook, stirring occasionally, until liquid is almost evaporated, about 1 minute more.
- Step 4Add broth, cream, lemon zest, lemon juice, and 1/2 teaspoon salt. Bring to a boil. Nestle chicken back into skillet.
- Step 5Bake, uncovered, until orzo is tender, liquid is mostly absorbed, and chicken is cooked through, 20 to 25 minutes.
- Step 6In a medium bowl, combine tomatoes, feta, olives, and dill; season with a pinch of salt and pepper.
- Step 7Sprinkle some tomato mixture over top of skillet. Serve with lemon wedges and remaining tomato mixture alongside.
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