Drumsticks are the unsung hero of dinner in this easy-to-execute, one-pan, Greek-inspired chicken meal. Often overlooked in favor of chicken breasts and thighs, the humble drumstick is fun to eat, always seems to stay tender and juicy, and is a cost-effective choice when it comes to chicken. To lend the dish Greek vibes, we started off by preparing a creamy, lemon-y orzo that finishes off in the oven with the drumsticks. Then a tasty sprinkle of tomatoes, Kalamata olives, and dill give the whole dish a fresh finish—think main and salad all in one!
Recipe by Laura
YIELDS: 4 serving(s)
PREP TIME: 10 mins
TOTAL TIME: 55 mins
CAL/SERV: 945
Ingredients:
- 6 chicken drumsticks (about 2 lb. total)
- 2 tsp. kosher salt, divided, plus more
- 1/4 tsp. freshly ground black pepper, plus more
- 4 tbsp. extra-virgin olive oil, divided
- 1 medium shallot, finely chopped
- 8 oz. orzo
- 3 cloves garlic, finely chopped
- 1/2 c. dry white wine
- 2 c. low-sodium chicken broth
- 1/2 c. heavy cream
- 1 tsp. finely grated lemon zest
- 2 tbsp. fresh lemon juice
- 2 c. cherry or grape tomatoes, halved
- 4 oz. crumbled feta (about 1 c.)
- 1/2 c. Kalamata olives, coarsely chopped (about 3 oz.)
- 1/4 c. fresh dill, coarsely chopped
- Lemon wedges, for serving
Instructions:
Step 1
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