One pot preserved lemon chicken and orzo recipe

Name: One pot preserved lemon chicken and orzo recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 2 tbsp. olive oil; 1kg chicken thighs and drumsticks, skin on; pinch of saffron; 500 mL hot chicken stock; 2 leeks, finely sliced; 2 garlic cloves, crushed; 100 mL white wine; 300 g orzo; 4 preserved lemons, washed, pips removed and chopped; 75 g pitted green olives, halved; 75 g feta, crumbled; small handful dill, roughly chopped

This lemon chicken Mediterranean dish uses the tiny rice-shaped pasta known as orzo, in a gorgeous one-pot dish.

By The Good Housekeeping Cookery TeamUpdated: 16 May 2025

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Preserved lemon is one of those powerhouse ingredients where you add a little to a dish and it completely transforms and makes the whole meal sing.

This one-pan chicken and orzo recipe is mighty flavoursome with zingy lemon, earthy olives and crumbly, salty feta, mixed through the bite-size orzo and meaty chicken pieces.

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Yields:

6 serving(s)

Prep Time:

20 mins

Cook Time:

55 mins

Total Time:

1 hr 15 mins

Cal/Serv:

611

Ingredients

2 Tbsp.
olive oil
1kg chicken thighs and drumsticks, skin on
pinch of saffron
500 ml
hot chicken stock
2
leeks, finely sliced
2
garlic cloves, crushed
100 ml
white wine
300 g
orzo
4
preserved lemons, washed, pips removed and chopped
75 g
pitted green olives, halved
75 g
feta, crumbled
small handful dill, roughly chopped

Directions

1. Step 1Heat 1tbsp oil in a large, deep frying pan (that has a lid) over medium heat and brown the chicken pieces well all over (do this in batches if needed). Meanwhile, add saffron to the hot stock and set aside to infuse. Transfer browned chicken to a bowl.
2. Step 2Lower heat under pan, add remaining oil and fry the leeks until softened and golden brown, about 8-10min, making sure to scrape any brown bits from the bottom of the pan. Add garlic and fry for 1min, then stir in wine and bubble for a few minutes. Add orzo, preserved lemons, olives and infused stock.
3. Step 3Lay chicken pieces (skin-side up) on top of orzo, season and bring to a boil. Cover and simmer for 20-25min until orzo is tender and the chicken is cooked through. Scatter over feta and dill and serve with a salad, if you like.

Can I make this without wine?

Totally, just replace it with an equal amount of stock.

Could I add more veggies?

You could throw in some frozen peas, stir them in with the orzo at step 2. Or add some handfuls of spinach, stir them until they start to wilt in the hot stock before moving on to step 3.