Preheat oven and prepare chicken: Preheat your oven to 400°F. In a bowl, toss the chicken thighs with kosher salt, paprika, and garlic powder until evenly coated. Set aside. 1.5 lb boneless skinless chicken thighs, ½ teaspoon kosher salt, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 tablespoon olive oil
Caramelize the lemons: Heat an oven-safe skillet with a lid, dutch oven, or braiser (what I use) over medium heat and add 1 tablespoon of olive oil. Slice 2 lemons into ½-inch slices. Add them in a single layer to the hot skillet and cook for about 3-5 minutes on one side and 1 minute on the other. Remove from pan and set aside.Note, every skillet is different, so use visual cues to know when lemons are done. The juicy middle of the lemons should bubble, and the rind should caramelize on both sides. Don't allow to burn. 2 lemons
Brown the chicken: To the same dish, add 1 tablespoon of olive oil. Add the chicken and sear for 5–7 minutes per side, until browned on all sides but not fully cooked through. Remove from the pan.
1 tablespoon olive oil
Sauté aromatics and build the base: Add another tablespoon of olive oil. Stir in the shallot and garlic and cook for 2 minutes. Then add the orzo, lemon zest, spinach, kosher salt, and bone broth. Stir, raise the heat, and bring to a boil. Turn off the heat and stir in the parmesan if using.
1 lemon, 5 garlic cloves, 1 shallot, 1½ cups orzo, 5 cups spinach, 3 cups bone broth, ¼ teaspoon kosher salt, ½ cup grated parmesan
Assemble and bake: Nestle the browned chicken thighs into the orzo, ensuring they’re partially submerged. Top each thigh with one or two caramelized lemon slices, and place any extra lemon rounds over the orzo. Cover and bake for 12 minutes. If your pan doesn't have a lid, foil will do.
Garnish then serve: Remove from the oven and slightly uncover the pan to release steam. Let it sit for 5–10 minutes (shorter if you like it brothy, longer for a thicker texture). Garnish with crumbled feta, chopped parsley, and dill. Serve and enjoy!
½ cup crumbled feta, Chopped parsley, Chopped dill