One-Pan Lemon-Chicken Orzo with Artichokes

alexandracooks.com

Eve Erasmus

1.25 to 1.5 lbs. boneless skinless chicken thighs, about 4

kosher salt to taste

freshly cracked black pepper to taste

1.5 tablespoons olive oil

3 garlic cloves, minced

1 cup orzo, whole wheat if you wish

12-oz marinated artichoke hearts, drained and roughly chopped, see notes above

1 tablespoon herbes de Provence

2.5 cups water or chicken stock

grated cheese, Parmesan or Fontina, see notes above

zest from 1 lemon

1 tablespoon fresh lemon juice

½ cup finely chopped parsley

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