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Μπουτάκια Κοτόπουλο Με Κριθαράκι & Σπανάκι

One-Pan Chicken Thighs with Lemon and Spinach Orzo

Degree of difficulty


Preparation time

10 minutes

Cooking Time

45 minutes




  • 6 chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 4 clove garlic, minced
  • 1 shallot, sliced thinly
  • 1 cup orzo
  • 3 ½ cups chicken stock
  • 2 tablespoons rosemary
  • 1 tablespoon lemon zest
  • 2 cups spinach, uncooked
  • 2 tablespoons lemon juice
  • grated parmesan, for garnish
  • fresh rosemary, for garnish
  • sliced lemon, for garnish
  • red pepper flakes, for garnish
  • parsley, for garnish


  1. Preheat the oven to 400° F.
  2. Heat a 12-inch skillet over medium high, about 5 minutes.
  3. Season chicken on all sides with salt, pepper, and garlic powder.
  4. Add oil and sear chicken skin side down until skin is golden brown and crispy, 4-5 minutes.
  5. Flip chicken and cook for 4-5 minutes. Set chicken aside on a plate. It will finish cooking later.
  6. Reduce heat to medium and add garlic and shallot for 1-2 minutes.
  7. Add orzo, rosemary, and lemon zest. Stir for 1-2 minutes, then add the chicken stock and bring to a boil.
  8. Reduce to a simmer and cover until the stock has been absorbed by the orzo, about 12-15 minutes.
  9. Stir in spinach and lemon juice a little at a time until wilted.
  10. Add chicken skin side up and bake until chicken is cooked through and the skin is crispy about 5-7 minutes.
  11. Sprinkle with cheese and red pepper flakes and garnish with sliced lemon rosemary and parsley.
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