Lemon-Caper Chicken

with Creamy Roasted Vegetable Orzo

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
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A classic Italian duo of aromatic lemon and briny capers—quickly cooked together with a bit of butter to bring out their flavors—makes for a simple, irresistible sauce for juicy chicken thighs in this dish. It’s all served over a hearty bed of orzo pasta tossed with tender roasted whole tomatoes and broccoli.

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Lemon-Caper Chicken with Creamy Roasted Vegetable Orzo
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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place the tomatoes in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems. 

Roast the vegetables:
2 Roast the vegetables:

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned tomatoes to the other side of the sheet pan. Return to the oven. Roast 7 to 9 minutes, or until the tomatoes are lightly browned and the broccoli is tender when pierced with a fork. Remove from the oven.

Coat & cook the chicken:
3 Coat & cook the chicken:

While the vegetables roast, in a large bowl, combine the flour and spice blend. Season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the seasoned flour. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken (shaking off any excess coating before adding). Cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the pasta:
4 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Make the sauce:
5 Make the sauce:

To the pan of reserved fond, add the chopped garlic (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Add the butter, lemon juice (carefully, as the liquid may splatter), capers, and ¼ cup of water; season with salt and pepper. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until the butter is melted and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the roasted vegetables, crème fraîche, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked chicken. Top the chicken with the sauce. Garnish with the chopped parsley. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place the tomatoes in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems. 

2 Roast the vegetables:

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned tomatoes to the other side of the sheet pan. Return to the oven. Roast 7 to 9 minutes, or until the tomatoes are lightly browned and the broccoli is tender when pierced with a fork. Remove from the oven.

Roast the vegetables:
Coat & cook the chicken:
3 Coat & cook the chicken:

While the vegetables roast, in a large bowl, combine the flour and spice blend. Season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the seasoned flour. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken (shaking off any excess coating before adding). Cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Cook the pasta:
Make the sauce:
5 Make the sauce:

To the pan of reserved fond, add the chopped garlic (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Add the butter, lemon juice (carefully, as the liquid may splatter), capers, and ¼ cup of water; season with salt and pepper. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until the butter is melted and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the roasted vegetables, crème fraîche, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked chicken. Top the chicken with the sauce. Garnish with the chopped parsley. Enjoy! 

Finish the pasta & serve your dish: