Ingredients

• 0.5 cups plain Greek yogurt
• 0.25 cups olive oil
• 0.25 cups lemon juice
• 1 tablespoon minced garlic
• 1 tablespoon honey
• 1 tablespoon paprika
• 1 teaspoon pizza seasoning
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons ground black pepper
• 1 teaspoon salt

Instructions

1. 1 Stir Greek yogurt, olive oil, lemon juice, garlic, honey, paprika, herb seasoning, cumin, coriander, black pepper, and salt together in a bowl, add chicken thighs, and marinate in the refrigerator for at least 1 hour.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Place cast iron skillet over medium-high heat. Heat olive oil and butter together until butter is melted.
3. 3 Remove chicken from marinade, let excess drip off, and place chicken skin side down in skillet; discard marinade. Cook until skin is golden, about 8 minutes. Remove chicken to a plate and keep warm.
4. 4 Add onion to the skillet, sauté until translucent and softened, about 5 minutes. Add garlic, cook and stir until fragrant, about 30 seconds. Stir in parsley, orzo, chicken broth, and lemon zest.
5. 5 Nestle chicken, skin side up, on top of orzo. Cover skillet with a lid.
6. 6 Bake in the preheated oven until orzo is tender, about 30 minutes. Squeeze a little lemon juice over the top and serve immediately.

Nutrition per serving