Kalamata-Lemon Chicken - cooking recipe

Ingredients

1 lb boneless skinless chicken thighs
1 tablespoon olive oil
2/3 cup dried orzo pasta
1/2 cup drained pitted kalamata olive
1 (14 ounce) can chicken broth
1/2 lemon (cut into wedges or chunks)
1 tablespoon lemon juice
1 teaspoon all purpose Greek seasoning
hot chicken broth (optional)
snipped fresh oregano (optional)

Preparation

Preheat oven to 400 degree F.
In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for 5 minutes, turning once.
Stir in orzo, olives, the can of broth, lemon wedges, lemon juice, Greek Seasoning, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Cover and bake for 35 minutes or until chicken is tender and no longer pink.
Serve in shallow bowls with additional broth, if desired. Top with snipped oregano.