Spring Vegetable and Lemon Chicken Bake Recipe
The chicken bakes directly on top of the dry orzo, so as it cooks its juices drip down and season the pasta while the broth simmers it tender, and adding the asparagus and peas only for the last stretch keeps them bright and crisp-tender instead of gray and overcooked.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Servings
- 6
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 1/2 cups orzo pasta, dry
- 2 1/2 cups chicken broth
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1 cup frozen peas
- 2 whole lemons, zested and juiced
- 4 cloves garlic cloves, minced
- 3 tbsp olive oil
- 1/2 cup parmesan cheese, grated
- 2 tbsp fresh dill, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Nutrition per serving
- Calories
- 561
- Protein
- 42g
- Carbs
- 42g
- Fat
- 25g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish.
- 2Season the chicken thighs with half the salt and pepper, then arrange them in a single layer in the bottom of the dish.
- 3In a small bowl, whisk together the olive oil, garlic, half the lemon zest and juice, and the remaining salt and pepper. Pour evenly over the chicken.
- 4Scatter the dry orzo into the gaps around and between the chicken pieces so it sits directly on the bottom of the dish.
- 5Pour the chicken broth over everything, making sure most of the orzo is submerged in liquid.
- 6Cover the dish tightly with foil and bake for 25 minutes.
- 7Remove the foil, scatter the asparagus and peas over the top, and stir the orzo gently so it redistributes in the broth. Return to the oven, uncovered, for 10-15 minutes more, until the chicken reaches 165°F (74°C) and the orzo is tender.
- 8Remove from the oven and sprinkle with the parmesan, remaining lemon zest and juice, and dill. Let rest 5 minutes before serving.
Tips & variations
- No asparagus? Swap in green beans or broccoli florets cut small, added at the same point in the bake.
- Boneless, skinless chicken breasts work in place of thighs, but check their temperature at the 10-minute mark since they cook faster and dry out more easily.
- Stir in a handful of baby spinach with the parmesan at the end; it wilts from the residual heat without needing extra oven time.
- Swap orzo for a small pasta shape like ditalini using the same liquid ratio if orzo isn't available.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered in a 350°F (175°C) oven for about 15 minutes, or in the microwave in 1-minute increments, adding a splash of broth if the orzo has dried out.
Tips from the Tulo kitchen
- Cutting the asparagus into pieces the same width as the peas helps them cook at the same rate once added to the dish.
- If the orzo looks soupy when the timer goes off, it will keep absorbing broth as it rests off the heat, so avoid the urge to bake it much past 40 minutes total.
FAQ
Can I use rice instead of orzo?
Yes, but use a par-cooked or quick-cooking rice and reduce the broth slightly, since long-grain rice needs a different liquid ratio and longer covered time than orzo.
Can I assemble this ahead of time?
Assemble the chicken, dressing, orzo, and broth in the dish, cover, and refrigerate up to a day ahead. Add the asparagus and peas only when you put it in the oven.
Why is my orzo still firm after baking?
The dish may have lost too much liquid to steam. Stir in a splash of extra broth or hot water, re-cover, and bake 5-10 minutes longer.
Can I use frozen asparagus instead of fresh?
Yes, but add it straight from frozen in the last 8 minutes rather than the full 10-15, since it's already partially softened and will overcook quickly.
