BAKED GREEK CHICKEN ORZO

Steps:

• Heat oven to 350
• In a small bowl, combine spices (oregano, paprika, coriander, salt and pepper.) Pat chicken dry, and season well with the spices (use clean hands to coat chicken with spices). Place seasoned chicken in a large bowl and add lemon juice. Set aside for 20 minutes or so while you prepare the remaining ingredients.
• When ready, in a 5-quart Dutch oven like this one or a large oven-safe pot, heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking.
• Add chicken and brown the chicken on both sides (about 8 to 10 minutes). Remove chicken pieces to a plate for now.
• In the same pot, add green bell pepper slices and sear on either side. Remove and place with the chicken for now.
• If needed, add another tbsp extra virgin olive oil. Add chopped onions and red peppers, cook for 5 minutes, stirring regularly, until soft. Add garlic, and cook another 30 seconds, then, add plum tomatoes, broth, spices, and a dash of kosher salt and pepper. Bring to a boil, then add the orzo pasta.
• Nestle the chicken pieces, and top with the green bell pepper slices.
• Transfer the pot to heated oven. Bake, uncovered, for 20 minutes or so. Remove from oven, cover and let sit 5 minutes undisturbed (orzo will absorb any juices.)
• Before serving, drizzle a little extra virgin olive oil, and garnish with fresh parsley and feta, if you like.
• To serve, consider adding a side of this easy Mediterranean salad or this Balela salad. A plate of roasted garlic hummus or this roasted red pepper hummus would make a great starter, if you like.