One Pan Chicken and Orzo with Mushrooms and Thyme

One Pan Chicken and Rice with Wild Mushrooms and Thyme

• 1 lb bone in, skin on chicken thighs

• salt

• 2 Tbs. olive oil

• 1/2 onion, thinly sliced

• 2 cloves garlic, minced

• 4 oz mushrooms, sliced if needed

• 2 tsp. chopped fresh thyme plus more for garnish

• 1 cup orzo

• 1 1/2 cups stock

• Sliced lemon

Preheat oven to 375°F.

Liberally sprinkle the chicken thighs with salt.

In a cast iron skillet or oven safe saute pan, warm the olive oil over medium heat. Brown the chicken skin side down until crispy, about 6 to 8 minutes. Remove chicken and set aside.

Drain all but 2 tablespoons of fat from the same pan. Add the onion and saute for 4 to 6 minutes or until soft and translucent. Add the garlic followed by the fresh thyme. Mix well. Add the orzo, and large pinch of salt and mix well. Pour in the stock. Nestle the chicken thighs on top of the pan, sprinkle with more thyme and lemon slices. Roast the chicken for about 25 to 30 minutes or until chicken is golden brown and reads 165°F on a meat thermometer, and the farro is cooked through.

Let chicken rest for 5 minutes then garnish with more fresh herbs and flaky sea salt and serve warm

Makes about 4 servings.