One-Pot Lemon & Herb Chicken with Orzo

This is the dinner I make when I want something that feels like a proper meal but only uses one pot. Chicken thighs, orzo pasta, lemon, and herbs, all cooked together until creamy and tender. It's like a risotto but much less faff.

Ingredients (Serves 4):

• 4 chicken thighs, bone-in and skin-on
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 200g orzo pasta
• 500ml chicken stock
• Juice and zest of 1 lemon
• A handful of fresh parsley or dill, chopped
• Salt and pepper

Method:

1. Season the chicken thighs with salt and pepper. Heat the olive oil in a large, deep frying pan or casserole over medium heat.
2. Brown the chicken thighs, skin-side down, for 5–6 minutes until golden. Flip and cook for another 3 minutes. Remove to a plate.
3. In the same pan, add the onion and cook for 5 minutes until soft. Add the garlic and cook for 1 minute.
4. Add the orzo and stir to coat in the oil. Pour in the stock and lemon juice.
5. Nestle the chicken thighs back into the pan, skin-side up.
6. Bring to a simmer, then cover and cook for 15–20 minutes, until the orzo is tender and the chicken is cooked through.
7. Stir in the lemon zest and herbs. Serve immediately.

Why it's gut-friendly: Chicken provides lean protein. Orzo is easy to digest. Lemon and herbs are gentle digestive aids. A comforting, one-pot meal.