Kalamata Lemon Chicken

courtesy of Better Homes and Gardens 

Servings: Makes 4 servings. Prep: 10 mins Total: 45 mins

1 to 1-1/4 pounds  skinless, boneless chicken thighs

1 tablespoon  olive oil

2/3 cup  dried orzo

1/2 cup  drained, pitted kalamata olives

1 14-ounce can  chicken broth

1/2 of a  lemon, cut into wedges or chunks

1 tablespoon  lemon juice

1 teaspoon  dried Greek seasoning

1/4 teaspoon  salt

1/4 teaspoon  freshly ground black pepper

  Hot chicken broth (optional)

  Fresh snipped oregano (optional)

1. In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt, and pepper.

2. Bake, covered, in a 400 degree F oven about 35 minutes or until chicken is tender and no longer pink (180 degrees F). If desired, serve in shallow bowls with additional hot broth and top with snipped oregano. Makes 4 servings.