Sign In
Forgot your password?
Don't have an account? Register Here
Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

Get Social
Main Course

Chicken and Orzo with Lemon and Olives

Chicken and Orzo with Lemon and Olives

Serving Size:Serves 4


  • 4 chicken legs, skin removed
  • salt, pepper to taste
  • 2 Tablespoons Brennan's Cellars Extra Virgin Olive Oil
  • 1 1/2 cups orzo
  • 3 cups chicken broth
  • 3 large cloves garlic, minced
  • 1/2 onion, sliced thinly
  • 1 Tablespoon dried oregano
  • 1 small lemon, cut into 8 wedges
  • 1/4 cup Brennan's Pitted Kalamata Olives, chopped



Serve this Greek-inspired dish with a chilled Rose.


Preheat oven to 350F. 

Rinse and dry chicken and season with salt & pepper. Heat olive oil in a large high-walled oven-proof skillet or dutch oven. Add the chicken and let brown  about 5 minutes each side. Remove chicken and turn off heat.

Add to the pan the orzo, garlic, onion and oregano and mix everything about. Add in stock and give each lemon wedge a quick squeeze before adding into the pot. Add in the chicken legs and sprinkle the olives over top. 

Cover and bake for about 35 minutes or until the chicken is done (the juices will run clear).

Rate / Add your own comment
Rate this Recipe: