This one pot dinner is made with pieces from a whole chicken for an easy well-balanced meal. Sautéed shallots are tossed with artichoke hearts and sautéed spinach and combined with orzo, a small pasta.
Course chicken, Main Course
Cuisine American
Keyword artichoke, chicken, easy recipe, one pan meal, orzo, spinach, whole chicken
Prep Time 5 minutesminutes
Cook Time 40 minutesminutes
Servings 6
Calories 414kcal
Ingredients
1(3-4 pound)fryer chicken, broken down into 10 pieces
Kosher saltas needed
Freshly ground black pepperas needed
2tablespoonsextra-virgin olive oil
2medium shallotsdiced
1(8.5 ounce) can quartered artichokes, drained and chopped
Heat oven to 400ºF (200ºC). Season the chicken all over with salt and pepper.
Heat a large 12” cast iron pan or a large, shallow, oven-safe pot over medium heat, add the oil and heat through.
Add the chicken pieces, skin-side down and sear until golden brown and crispy, about 6 minutes. Flip and continue to cook for an additional 4 minutes. Remove the chicken from the pan and set aside.
Return the pan to medium heat. Add the shallots and sauté until tender, about 5 minutes.
Add the artichokes and spinach to the pan, cooking until the spinach has wilted and decreased in size, about 4 minutes.
Stir in the orzo followed by adding the chicken stock and lemon juice. Nestle the seared chicken pieces into the pan.
Move the pan to the oven and bake until the chicken is cooked through and the orzo is tender, about 20 minutes.