Butternut Squash Orzo with Chicken

Preheat oven to 350°F.

In a bowl, add 3 tablespoons olive oil, lemon juice, and all chicken seasonings. Mix. Coat chicken thighs. Set aside to marinate for 20 minutes.

Add chicken, skin side down, to a cool sauté pan and turn heat to medium-high. Sear for about 8 minutes until skin is crispy and golden. Flip and cook for an additional 6 minutes. Remove chicken and place on a pan with a baking rack. Continue to cook in the preheated oven until internal temperature reaches 165°F, about 12-15 minutes.

Using the same sauté pan, turn heat to medium and add butternut squash and carrots. Cook, mixing occasionally until slightly softened, about 5 minutes. Then add leek and red onion. Mix and season with salt and pepper. Cook for 4 minutes. Add garlic and cook for an additional 3 minutes, until fragrant. Then add orzo and toast for 2 minutes while mixing. Add chicken stock. Mix and bring to a light boil. Drop to a simmer and mix occasionally for about 15 minutes. Add more salt and pepper to taste. Top with chicken and chives and enjoy!