One-Pan Greek Chicken Drumsticks

One-Pan Greek Chicken Drumsticks


Don't be ridiculous, everybody wants this.
  • 6 chicken drumsticks (about 2 lb. total)
  • 2 tsp. kosher salt, divided, plus more
  • ¼ 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
  • ½ c. dry white wine
  • 2 c. low-sodium chicken broth
  • ½ c. heavy cream
  • 1 tsp. finely grated lemon zest
  • 2 tbsp. fresh lemon juice
  • 2 c. cherry or grape tomatoes, halved
  • 4 oz. crumbled feta (about 1 c.)
  • ½ c. Kalamata olives, coarsely chopped (about 3 oz.)
  • ¼ c. fresh dill, coarsely chopped
  • Lemon wedges, for serving
  1. Preheat oven to 425°. Season chicken all over with 1½ teaspoons salt and ¼ teaspoon pepper.
  2. In 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.
  3. In 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.
  4. Add broth, cream, lemon zest, lemon juice, and ½ teaspoon salt. Bring to a boil. Nestle chicken back into skillet.
  5. Bake, uncovered, until orzo is tender, liquid is mostly absorbed, and chicken is cooked through, 20 to 25 minutes.
  6. In a medium bowl, combine tomatoes, feta, olives, and dill; season with a pinch of salt and pepper.
  7. Sprinkle some tomato mixture over top of skillet. Serve with lemon wedges and remaining tomato mixture alongside.

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