Lemon, garlic & chicken are truly a match made in foodie heaven and this roast dinner celebrates their love affair. The chicken gets a bit of a head start in the oven, but then lemon slices, carrots, briny olives, and chopped rosemary are added to the mix. Simply seasoned green beans and fluffy orzo round out the meal to make for a perfect plate.
MEAL KIT CONTENTS:
12 oz Chicken thighs
Chicken stock/base blend
1 oz Spanish green olives
Whole garlic clove
Herbed Flour Blend*
*GF Flour, onion powder, garlic powder, black pepper, paprika
KITCHEN ITEMS NEED:
Medium Ovenproof Skillet OR Medium Skillet & Oven-Safe Dish
NUTRITIONAL INFORMATION (per serving)
*Approximate Values Based On My Fitness Pal
Preheat oven to 425°F with racks in the upper and lower thirds
Thinly slice garlic
Trim ends from carrots, then cut into ¼-inch rounds
Pick and chop 2 teaspoons rosemary leaves. Halve olives, remove pits if necessary.
Halve lemon lengthwise and thinly slice half
Step 1: Brown Chicken
Pat chicken dry and trim any excess fat. Spread herb & flour blend on a plate, and dredge chicken on both sides, dusting off excess. Heat 2 tablespoons oil in a medium ovenproof skillet over medium-high. Add chicken and cook, turning once, until browned, about 6 minutes total. Transfer to a plate. IF you do not have an oven-proof skillet you can transfer chicken to oven-safe dish.
Step 2: Prepare Veggies & Braise Chicken
Add carrots, half of the garlic, and 1½ teaspoons rosemary to same skillet over medium-high; cook until fragrant, 1 minute. Stir in broth base, olives, lemon slices, and ½ teaspoon salt; bring to a boil. Return chicken and any juices to skillet, season with pepper. Braise on upper oven rack until carrots are tender and chicken is cooked through, about16–18 minutes.
Step 3: Roast Green Beans
Meanwhile, bring a small saucepan of salted water to a boil. Trim stem ends from green beans. On a rimmed baking sheet, toss beans with remaining garlic and rosemary, 1 tablespoon oil, and a pinch each of salt and pepper. Roast on lower oven rack until tender, 12–16 minutes.
Step 4: Cook Orzo
Add orzo to boiling water and cook, stirring occasionally, until al dente, about 8 minutes. Drain through a fine-mesh sieve, return orzo to pot, and toss with 1 teaspoon oil or butter. While orzo is boiling, finely chop parsley leaves.
Step 5: Reduce Sauce & Serve
Using potholders, carefully transfer skillet from oven to stovetop. Boil over high heat until sauce is slightly reduced, 1–2 minutes. **If you are using an oven-proof dish, remove chicken and pour veggies and juices into a small saucepan, boiling on high until sauce is slightly reduced, 1-2 minutes.
Serve braised chicken, carrots, olives, and lemon slices over orzo with green beans, pouring sauce over top alongside. Garnish with parsley and enjoy!