Garlic-Rosemary Butter Roasted Chicken Thighs and Veggies with Mushrooms Orzo Risotto

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Garlic-Rosemary Butter Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto

  • Author: Emily Weeks, RDN, LD
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x


Eat your vitamins A, B and C with this nutrient-packed weeknight meal that everyone will love. Get your vitamin A from the carrots (110% DV), B-2 vitamins from the crimini mushrooms (30% DV) and vitamin C in the onions (20% DV)[1].



Chicken Ingredients

  • 8 boneless, skinless chicken thighs
  • Salt and pepper, to taste
  • 6 tablespoons unsalted butter
  • 16 ounces crimini mushrooms, quartered
  • 3 zucchini, sliced in half moons
  • 3 large carrots, thinly sliced
  • 4 sprigs fresh rosemary, leaves removed and roughly chopped
  • 4 cloves garlic, minced

Orzo Ingredients

  • 4 cups chicken or vegetable broth
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 16 ounces crimini mushrooms, finely chopped
  • 1 cup uncooked orzo pasta
  • 1/8 teaspoon black pepper
  • 1/3 cup white wine
  • 1/3 cup shredded Parmesan cheese


For the chicken:

  1. Preheat the oven to 450F.
  2. Pat chicken dry. Season with salt and pepper. Melt butter over medium-high heat in a large skillet. Sear chicken until brown on both sides, 4-5 minutes on each side.
  3. Meanwhile, prepare vegetables. Toss quartered mushrooms, zucchini and carrot in a large bowl with garlic and rosemary.
  4. Spread veggies out onto a large baking sheet. Nestle chicken into vegetables. Drizzle with butter and juices from the pan.
  5. Bake for 20 minutes, until chicken is cooked through and vegetables are tender.

For the orzo:

  1. Warm the broth in a small pot over medium-low heat.
  2. Use the skillet from the chicken and add butter and olive oil over medium heat. Add onion, garlic and finely chopped Cook, stirring occasionally, until onions soften, 3-4 minutes.
  3. Add orzo and black pepper. Stir and cook the orzo for 2 minutes. Add the white wine and cook until evaporated, about 1 minute.
  4. Add broth to the orzo, 2/3 cup at a time, stirring until the liquid is absorbed. Repeat with remaining broth, waiting until the last batch is absorbed before adding the next. Remove from heat and stir in Parmesan.
  5. Serve in individual bowls with chicken and roasted vegetables atop mushroom orzo risotto.

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