Lemon Pepper Chicken with Orzo

Ingredients

• 4 chicken thighs
• 5 tsp lemon pepper seasoning, divided
• 1 Tbsp canola oil
• 2 cloves garlic
• 2.5 cups chicken broth
• 1/4 bunch parsley
• 1.5 cups orzo
• 2 oz feta, crumbled

Directions

1. Pat the chicken thighs dry with a paper towel, then coat both sides generously with lemon pepper seasoning, using about 1 tsp for each thigh. Set a large, deep skillet over medium heat and pour in 1 Tbsp canola or vegetable oil. Once the oil looks glossy and hot, place the chicken in the pan skin side down. Brown the thighs well, then turn them over and brown the other side, about 5 minutes per side for bone-in, skin-on thighs. Transfer the chicken to a clean plate.
2. As the chicken browns, mince 2 cloves of garlic and give 1/4 bunch of parsley a rough chop.
3. Once the chicken is out of the skillet, discard the extra fat and reduce the heat to low. Add the garlic and cook for about 1 minute, just until fragrant. Pour in the chicken broth and scrape the bottom of the skillet so the browned bits loosen into the liquid.
4. Stir in about half the parsley, 1 additional teaspoon of lemon pepper seasoning, and the orzo. Nestle the chicken thighs back into the skillet with the skin facing up.
5. Put the lid on the skillet and raise the heat to high. When the broth reaches a boil, lower the heat to low and let everything gently simmer for 10-12 minutes, until the orzo is tender. If the liquid stops bubbling softly, nudge the heat up a bit so it keeps simmering.
6. After 12 minutes, the orzo should be tender and most of the broth should be taken up. If the pan still looks too liquidy, simmer it uncovered for a few minutes more. A slightly saucy texture is fine. Finish with the remaining parsley and the crumbled feta scattered over the top.