One Pot Mediterranean Chicken with Black Olives and Orzo


  • 4 skinless bone-in chicken thighs
  • 2 teaspoons olive oil
  • 1 small onion, finely diced
  • 2 cloves of garlic, minced
  • 1/2 cup roasted peppers, roughly chopped (can use red, yellow or orange peppers)
  • 8 oz. whole wheat orzo pasta
  • 3/4 cup California Ripe Olives, halved
  • 2 sprigs fresh oregano or 1 teaspoon dried oregano
  • 1 15-oz. can of chickpeas, drained and rinsed
  • 3 cups chicken broth
  • Kosher salt and black pepper


  1. Preheat oven to 375 degrees. In a large skillet or pot, heat the olive oil over medium high heat. Season the chicken generously on both sides with salt and pepper. Place the chicken in the pan and cook for 4 to 6 minutes on each side or until golden brown. Remove the chicken from the pan.
  2. Drain off excess fat leaving about 1 teaspoon in the pan. Add the onion, cook for 5 minutes. Add the garlic, cook for one minute more.
  3. Add the orzo, oregano, chicken broth, roasted peppers, olives and chickpeas to the pan. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the chicken on top of the orzo mixture; add chicken broth.
  4. Bring everything to a boil, cover the pot with a lid and place into the oven. Bake for 35 minutes or until chicken is cooked through. Remove oregano sprigs before serving.

Make Ahead: If you make your own roasted peppers, you can make them 2 days in advance.

Never roasted peppers before? Here’s a how-to guide.

Recipe by:

Dinner at the Zoo