By making a few smart shortcuts for this one-pan dinner, you’ll hit the perfect balance of effort and outcome, while keeping prep to a minimum.
are a format that I keep coming back to because they are reliably delicious and such a time saver. Plus, it doesn’t hurt that they cut down on dirty dishes! Bone-in, skin-on chicken thighs are the MVP in this dish because they’re almost impossible to overcook and you get so much flavor from them. As thecook, the fat renders, resulting in a gorgeous schmaltzy orzo that will steal your heart.
Speaking of innovative choices, this skillet bakes in the oven with the lid off, which is contrary to most skillet recipes that use a grain. To me, there is nothing more frustrating than getting a perfect sear on your chicken skin, only to then cover the pan with a lid, which creates steam and causes the golden crispy skin to turn soft.
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