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Garlic-Rosemary Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto

Savory chicken thighs pan-seared in butter and roasted alongside mushrooms and veggies, served with a side of toasted orzo pasta cooked until soft with broth, crimini mushrooms, and Parmesan cheese.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Emily Weeks, RDN, LD

Ingredients

For the chicken:

  • 8 boneless skinless chicken thighs 
  • kosher salt and freshly cracked black pepper 
  • 6 Tbsp unsalted butter
  • 32 oz crimini mushrooms - half quartered half minced 
  • 3 large zucchini sliced into half moons 
  • 3 large carrots thinly sliced into rounds
  • 4 cloves garlic minced 
  • 4 sprigs fresh rosemary leaves removed and roughly chopped

For the orzo:

  • 4 cups chicken or vegetable broth
  • 1 Tbsp unsalted butter
  • 1 Tbsp extra-virgin olive oil
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 1 cup uncooked orzo pasta
  • 1/8 tsp black pepper
  • 1/3 cup white wine
  • 1/3 cup shredded parmesan cheese

Instructions

For the chicken:

  1. Preheat the oven to 450F.
  2. Pat chicken dry. Season with salt and pepper. Melt butter over medium-high heat in a large skillet. Sear chicken until brown on both sides, 4-5 minutes on each side. 
  3. Meanwhile, prepare vegetables. Toss quartered mushrooms, zucchini, and carrot in a large bowl with the garlic and rosemary.
  4. Spread veggies out onto a large baking sheet. Nestle chicken into the veggies. Drizzle with butter and juices from the pan. 
  5. Bake for 20 minutes, or until chicken is cooked through and veggies are tender.
  6. For the orzo: 
  7. Warm the broth in a small pot over medium-low heat. 
  8. Use the skillet from the chicken and add additional butter and olive oil over medium heat. Add onion, garlic, and minced mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.
  9. Add, orzo and black pepper. Stir and cook the orzo for 2 minutes. Add the white wine and cook until evaporated, about 1 minute. 
  10. Add broth to the orzo, 2/3 cup at a time, stirring until the liquid is absorbed. Repeat with remaining broth, waiting until the last batch is absorbed before adding the next. 
  11. Remove from heat and stir in parmesan.