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.

Braised Lemon Garlic Chicken Thighs with Olives & Orzo

MEAL KIT CONTENTS: 

12 oz Chicken thighs

Orzo

Green beans

Chicken stock/base blend

1/2 Lemon

1 oz Spanish green olives 

Fresh rosemary

Carrots

Whole garlic clove

Herbed Flour Blend*

Parsley 

*GF Flour, onion powder, garlic powder, black pepper, paprika

 

KITCHEN ITEMS NEED: 

Medium Ovenproof Skillet OR Medium Skillet & Oven-Safe Dish

Small Saucepan

Baking Sheet 

Strainer

Braised Lemon Garlic Chicken Thighs with Olives & Orzo

Regular price
$29.00
Sale price
$29.00

NUTRITIONAL INFORMATION (per serving)

Calories...................780

Carbohydrates........53g

Fat..........................43g

Protein....................51g 

*Approximate Values Based On My Fitness Pal

    PREPPING INSTRUCTIONS

    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

    COOKING INSTRUCTIONS

    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!