Fall Chicken and Orzo

1: Preheat oven to 350°F.

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

3: 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.

4: Flip and cook for an additional 6 minutes. Remove chicken and place on a pan with a baking rack.

5: Continue to cook in the preheated oven until internal temperature reaches 165°F, about 12-15 minutes.

6: Using the same sauté pan, turn heat to medium and add butternut squash and carrots. Cook, mixing occasionally until slightly softened, about 5 minutes.

7: Add leek and red onion, mix, and season with salt and pepper. Cook for 4 minutes.

8: Add garlic and cook for an additional 3 minutes, until fragrant.

9: Then add orzo and toast for 2 minutes while mixing.

10: Add chicken stock, mix and bring to a light boil. Drop to a simmer and mix occasionally for about 15 minutes.

11: Top with chicken and parsley and enjoy!