Kalamata Lemon Chicken


  • 1 to 1-1/4 lb Skinless, boneless chicken thighs
  • 1 T The Olive Grove’s Grapeseed oil
  • 2/3 C The Olive Grove’s Orzo
  • 1/2 C The Olive Grove’s drained, pitted Kalamata olives
  • 1 – 14 oz can Chicken broth
  • 1/2 Lemon, cut into wedges
  • 2 T The Olive Grove’s Lemon olive oil
  • 1 t Dried Greek seasoning
  • Fresh snipped oregano (optional)
  • Hot chicken broth (optional)


Preheat oven to 400. In a 4-quart Dutch oven, brown chicken in grapeseed oil over medium-high heat for 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon olive oil, Greek seasoning and salt and pepper. Cover; bake for 35 minutes or until chicken is tender and cooked through.

Serve in shallow bowls with additional broth, if desired. Top with oregano. Makes 4 servings.