Roasted Chicken Thighs with Cheesy Orzo & Broccoli

Roasted Chicken Thighs

Servings: 6 | Prep & Cook: 1 hour 15 minutes

Ingredients

• 3-3½ lbs boneless, skinless chicken thighs
• 2½ Tbsp avocado oil
• 2½ tsp garlic powder
• 2½ tsp onion powder
• 1¼ tsp ground paprika
• 1 tsp Italian seasoning
• 1¼ tsp dried parsley
• 2 tsp salt
• ¾ tsp black pepper
• 6 Tbsp butter, diced

Directions

1. Pat chicken thighs dry. Place in a large bowl and drizzle with avocado oil. Toss to coat.
2. In a small bowl, combine garlic powder, onion powder, paprika, Italian seasoning, parsley, salt, and pepper. Sprinkle over chicken and rub in to coat all sides. Marinate at least 30 minutes at room temp or up to 6 hours in the fridge.
3. Preheat oven to 400°F.
4. Arrange seasoned chicken in a single layer in a baking dish. Bake uncovered for 15 minutes.
5. Remove from oven and distribute diced butter over the chicken. Return to oven and bake for another 12-15 minutes until internal temp reaches 175°F and thighs are golden and juicy.
6. Let rest 5 minutes. Spoon pan juices over the top.

Cheesy Orzo

Servings: 6 | Prep & Cook: 20 minutes

Ingredients

• 4½ cups chicken broth
• 2 cups orzo pasta
• 2 Tbsp butter
• ¾ tsp garlic powder
• ¾ tsp salt
• ¼ tsp ground black pepper
• 2 cups freshly grated Colby Jack cheese
• ⅔ cup freshly grated Parmesan cheese
• ⅓ cup heavy cream

Directions

1. Bring chicken broth to a boil in a medium saucepan.
2. Add orzo and garlic powder. Reduce heat to medium-low and simmer uncovered for 10-12 minutes, stirring every 2-3 minutes.
3. Orzo should absorb most liquid and be al dente. Add splash more broth if too dry before orzo is done.
4. Remove from heat. Add butter, salt, and pepper, stirring until butter melts.
5. Add cheeses and heavy cream, stirring gently until melted into a creamy sauce.
6. Taste and adjust seasoning. Serve immediately.

Steamed Broccoli

• 2 lbs fresh broccoli florets
• Steam or sauté until tender-crisp, about 5 minutes. Season with salt.