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Flavor-Packed Cozy Chicken Risoni

Helen T. Patterson
A one-pot wonder combining golden chicken thighs, tender risoni, and colorful vegetables in a zesty tomato and lemon sauce.
High in protein, rich in flavor, and low on cleanup, this dish is perfect for family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main, One-Pot Meals
Cuisine Mediterranean-inspired, One-Pot
Servings 6

Equipment

  • 1 deep-sided ovenproof pot
  • 1 sharp knife
  • 1 chopping board
  • Measuring Cups and Spoons

Ingredients
  

  • 200 g risoni or orzo – 1 cup
  • 6 chicken thighs bone-in, skin-on (trim excess fat)
  • 40 ml olive oil
  • 150 g onion diced
  • 150 g capsicum diced
  • 150 g celery diced – 1 cup
  • 2 cloves garlic crushed
  • 3 tbsp fresh oregano or 2 tsp dried
  • 250 ml tomato passata – 1 cup
  • 500 ml chicken stock
  • 100 g black olives
  • ½ bunch flat-leaf parsley chopped
  • 60 ml lemon juice

Instructions
 

  • Preheat the Oven: Before you begin, set your oven to 200°C (400°F) to ensure it’s hot and ready when your one-pot dish is assembled.
    Preheating is essential for even cooking of the chicken and allows the risoni to absorb flavors while baking.
    Make sure the oven rack is positioned in the middle for balanced heat circulation.
  • Prepare the Chicken Thighs: Trim any excess fat from your chicken thighs and pat them dry with paper towels.
    Drying the chicken helps achieve a golden, crispy skin. Season both sides generously with salt and pepper, ensuring every piece is evenly coated.
    This simple seasoning enhances the natural flavor of the chicken while adding depth to the final dish.
  • Sear the Chicken: Heat 20 ml of olive oil (half of the total) in your deep-sided, ovenproof pot over medium heat.
    Once hot, carefully place the chicken thighs skin side down in the pot, spacing them evenly.
    Sear each side for about 5 minutes, or until the skin is golden brown and releases easily from the pan.
    Turn the chicken to sear the other side, creating a rich caramelized exterior that adds flavor and color to the dish.
  • Remove and Rest the Chicken: Once seared, remove the chicken from the pot and place it on a plate.
    Don’t worry if it’s not fully cooked yet—the chicken will finish cooking in the oven.
    Pour off excess fat, leaving only a thin layer in the pot to sauté vegetables.
    Wipe the pan lightly with a paper towel if needed; this ensures the vegetables cook evenly without excess grease.
  • Sauté Aromatics and Vegetables: Add the remaining olive oil (20 ml) to the pot and heat gently.
    Start by sautéing diced onions and crushed garlic until soft and fragrant, approximately 3–4 minutes.
    Then, stir in the diced capsicum, diced celery, and risoni. Mix well, coating the risoni and vegetables in the oil.
    This step allows the risoni to absorb flavor and lightly toast, which enhances the final texture.
  • Incorporate Herbs and Liquids: Sprinkle in the oregano, whether fresh or dried, and stir to combine.
    Then pour in the tomato passata, chicken stock, and lemon juice, mixing thoroughly so the risoni is evenly distributed in the flavorful liquid.
    Add the black olives last, which will lend a subtle briny contrast to the savory-sweet tomato base.
    Bring the mixture to a gentle simmer on the stovetop for 2–3 minutes.
  • Return Chicken to the Pot: Carefully nestle the seared chicken thighs back into the pot, skin side up, ensuring they are partially submerged in the sauce but still visible.
    This method keeps the chicken moist while allowing the skin to stay slightly crisp during baking.
    Check that the risoni is evenly distributed around the chicken for consistent cooking.
  • Oven-Bake the Dish: Transfer the pot to your preheated oven and bake uncovered for 30 minutes.
    This allows the risoni to cook fully in the savory liquid while the chicken finishes cooking through.
    Baking without a lid ensures slight caramelization on top, enhancing both flavor and appearance.
    Around the 25-minute mark, check the chicken near the bone for doneness—there should be no pink meat.
  • Finish with Fresh Herbs: Once baked, remove the pot from the oven carefully (it will be very hot!).
    Sprinkle chopped parsley over the top for a fresh, vibrant finish. You can also add a few extra dashes of oregano or sliced cherry tomatoes for color and an extra layer of flavor.
  • Serve and Enjoy: Use a large serving spoon to plate the chicken and risoni, making sure each portion includes both juicy chicken and tender risoni with vegetables.
    This dish pairs beautifully with a simple green salad or lightly steamed vegetables.
    Serve immediately while hot, allowing everyone to enjoy the rich flavors and comforting textures.

Notes

  • Use bone-in, skin-on chicken thighs for juiciness and extra flavor; skinless or boneless will cook faster but may be less flavorful.
  • Searing the chicken properly is essential—it locks in juices and creates a golden crust that enhances both taste and presentation.
  • Risoni (or orzo) absorbs flavors beautifully, but avoid stirring too vigorously after adding liquid to prevent mushy pasta.
  • Fresh herbs elevate the final dish, but dried oregano or parsley works in a pinch.
  • This recipe is naturally versatile—swap capsicum for zucchini or add mushrooms for extra vegetables.