Charred tomatoes and onions add full flavor to complete this easy, one-skillet dinner.
Seal the bag; refrigerate for 25 to 30 minutes.
Remove the chicken from the marinade and pat dry (discard marinade).
Photo: Victor Protasio
Sprinkle the chicken evenly with salt and pepper.
Heat the remaining 1 tablespoon oil in a 10-inch cast-iron skillet over medium-high heat.
Flip and cook until browned on other side, about 4 minutes.
Transfer to a plate.
(The chicken will not be cooked through.)
Do not wipe the pan clean.
Preheat oven to broil with rack in center position.
Add orzo and olives to the mixture in the skillet; stir to combine.
Bring to a boil over medium-high heat.
Reduce heat to medium-low and nestle the chicken, skin-side up, into the mixture.
Remove from heat; let stand, covered, for 5 minutes.
Uncover and broil until the chicken skin is crisp, 2 to 3 minutes.
Garnish with parsley, oregano and a squeeze of lemon juice, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
