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Skillet Chicken with Orzo & Tomatoes
  • 4 (6 ounce) bone-in, skin-on chicken thighs
  • ¼ cup fresh lemon juice, plus more for serving
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons chopped fresh oregano, plus more for garnish
  • ½ teaspoon crushed fennel seeds
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 large red onion, sliced (¼-inch)
  • 1 pint cherry tomatoes
  • 1 cup uncooked orzo
  • ⅓ cup pitted Kalamata olives
  • 1 ½ cups unsalted chicken broth
  • Chopped fresh flat-leaf parsley for garnish
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