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  • Writer's pictureOC Edwards Co

One Pot: Baked Greek Chicken Orzo and Veggies (Risoni)

Loving the flavors from our last blog, Summer Accents of Greece, we decided to find another Greek recipe to further our Greek enjoyment! We found One Pot Baked Greek Chicken Orzo (orzo is known as risoni, or vice versa) by Nagi on

If you are looking for a lot of flavor all in a single pot from start to finish - this is one we definitely recommend. It is simple and does stay in a single pot. Prepping was quicker than most other dishes, as you are really allowing the flavors and ingredients to shine very simply. From browning the chicken to sautéing the vegetables - all those flavors coming happily together, and deepening in the oven to complete. The house will also smell like a quaint Italian osteria.

To top of the meal, we took from the last blog's easy roasted tomatoes, pita bread and more tzatziki sauce. We also baked a little block of feta cheese, just to leverage the warmth of the oven. We can tell you that was a bit of a highlight to the over all meal - just drizzle the block with a little olive oil and salt. It really complemented the entire meal.

The wider family also enjoyed it and we've deemed it a definite 'keeper'!

A few hints before the meal:

- Orzo may be difficult to find, so have your ingredient shopping well made.

- Orzo will cook quickly, so account for that once it hits the broth. (See notes below.)

- Flavors are very true to the ingredients and can be considered mild (but surely delicious) - if you are looking for more 'oomph' - you may want to compliment your overall meal with varying flavors. We recommend red pepper flakes at the table for some punch - plus see above on baked feta adding to the meal.

- Like many baked dishes, this one actually has deeper flavors the next day.



1 1b / 500g chicken thighs, boneless skinless cut into 2 inch pieces

2 garlic cloves, minced

1 tbsp dried oregano

1 lemon - zest of the whole lemon and juice of HALF the lemon

1 tbsp olive oil

Salt and Pepper


2 tbsp olive oil

2 garlic cloves, minced

1 small onion, diced

2 zucchinis, diced

1 red bell pepper, sliced

1 tbsp dried oregano

2 ½ cups chicken broth

14 oz./400g canned crushed tomatoes

2 tbsp tomato paste

1 cup orzo / risoni

1 (typical) basket of cherry tomatoes

Salt and Pepper


Crumbled feta cheese

Fresh oregano leaves

Red pepper flakes


1. Combine marinated chicken ingredients in a bowl ad set aside to marinate for at least 20 minutes - you may go more, even overnight refrigeration if you have the time.

2. Prep vegetables as things will go quickly once you begin.

3. Preheat oven to 180C / 350F.

4. Heat 1 tbsp olive oil in a large, deep skillet or dutch oven over high heat - we love our dutch!

5. Cook chicken until lightly browned but still pink (read: tender) inside. Remove from skillet. Trick here is to not overcook it. (Untender chicken would ruin even more under the heat of the oven.)

6. Turn heat down to medium heat.

7. Add 1 tbsp olive oil, garlic and onion. Sauté for 1 minute, then add zucchini and bell peppers; cook for 2 minutes.

8. Add oregano, chicken broth, canned tomato and tomato paste. Add salt and pepper to taste.

9. Mix, then add orzo. Mix, then top with chicken.

10. Bring to a simmer, scatter over cherry tomatoes then transfer to the oven.

11. Bake for 15 to 20 minutes, until orzo is just cooked - tender but still firm. (see Recipe Note)

12. Remove from oven, drizzle with juice of remaining ½ lemon. Garnish with feta and fresh oregano leaves, if desired, then serve.

Recipe Note:

  1. Risoni cooks very quickly! So transfer it to the oven as soon as it stats simmering on the stove, otherwise it will overcook by the time the bake time is finished (it cooks faster on the stove than the oven). Check it after 15 minutes to see if the orzo is done. Don’t worry if its done and it’s till quite saucy - that’s a good thing! The liquid evaporates quite quickly while serving. It was slightly wetter when I took it out of the oven.


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