Chicken legs in a pan with Rizzoni pasta, lemon and spinach

This fresh and comforting dish that packs a punch can be prepared and on the plate in less than an hour. Full of bright flavors like lemon, garlic and rosemary, this recipe is the perfect addition to your weekly menu.

 

Preparation time:
10 minutes

 

Preparation time:
45 minutes

 

 

Portions:
4-6

​​​Cook with: Cast iron pan Hosse

 

 

Ingredients:

  • 6 bone-in chicken thighs;
  • 1 teaspoon of salt;
  • ½ teaspoon of black pepper;
  • ½ teaspoon of garlic powder;
  • 1 tablespoon of olive oil;
  • 4 cloves of garlic, minced;
  • 1 shallot, thinly sliced;
  • 1 cup of orzo (Rizzoni pasta), uncooked;
  • 3 ½ cups chicken broth;
  • 2 tablespoons of fresh rosemary;
  • 1 tablespoon of lemon peel;
  • 2 cups spinach, uncooked;
  • 2 tablespoons of lemon juice;
  • grated parmesan, for garnish;
  • fresh rosemary, for garnish;
  • lemon slices, for garnish;
  • red pepper flakes, for garnish;
  • parsley, for garnish.

 

Method of preparation:

  1. Preheat the oven to 200°C.
  2. Heat cast iron skillet over medium-high heat, about 5 minutes.
  3. Season the chicken on all sides with salt, pepper and garlic powder.
  4. Add oil and fry chicken, skin side down, until skin is golden brown and crispy, 4-5 minutes.
  5. Turn the chicken over and cook for 4-5 minutes. Set the chicken aside on a plate.
  6. Reduce heat to medium and add garlic and shallot for 1-2 minutes.
  7. Add the raw orzo (Rizzoni pasta), rosemary and lemon zest. Stir for 1-2 minutes, then add the chicken stock and bring to a boil.
  8. Reduce the heat and cover until the broth is absorbed by the orzo, about 12-15 minutes.
  9. Add the spinach and lemon juice, and stir a little at a time until softened.
  10. Add the chicken, skin side up, and roast until the chicken is cooked through and the skin is crisp, about 5-7 minutes.
  11. Sprinkle with cheese and red pepper flakes, and garnish with lemon wedges, rosemary and parsley.