Chicken with orzo in oven



20 min

Baking Time

90 min



A classic smell that takes you back to your grandma’s house and your childhood memories.


  • 1 whole chicken, divided in 6-8 servings (1.600kg)
  • 200gr.  cherry tomatoes
  • 200gr. grated tomato
  • 1tbsp tomato paste
  • 1 onion (chopped)
  • 2-3 tbsp flour
  • 2 garlic cloves
  • 1 chicken broth cube/ stock
  • 1 leek (chopped)
  • 2 carrots (chopped)
  • 2 celery sticks (chopped)
  • 2 bay leaves
  • 1 cinnamon stick
  • 3 sticks allspice (“bachari”)
  • 2 clove sticks
  • 2/3 cup white wine
  • Fresh thyme (optional)
  • 1 pack orzo ( thick)
  • 1 ½lt hot water
  • 250gr. feta cheese


  1. Wash up the chicken, then tap gently with an absorbing paper sheet. Place the chicken in a plate, sprinkle with flour and remove the waste. Add 5-6 tbsp olive oil in a pot and sauté the chicken on all sides. When it’s ready, transfer it into a plate. Use the same pot to sauté the herbs/ spices and the vegetables (don’t sauté the cherry tomatoes/ tomatoes yet!) for 3 minutes. Add the tomato paste and mix up. Add the chicken and pour over with wine. Add tomato and water and boil a little. Transfer the food in a dutch oven, add the cherry tomatoes and cover with the lid. Cook for 1 ½ hour (170 degrees).
  2. Boil the orzo for 3 minutes, drain it and add it in the oven. Mix up and cook for 20 minutes. Smash feta cheese with your hands and add it in the oven 5 minutes before you turn off the oven. Serve and enjoy!
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