Skillet Chicken Thighs with Broccoli and Orzo

cooking.nytimes.com

Rob Schendel

4 bone-in, skin-on chicken thighs (about 2 pounds), patted dry

1 ½ teaspoons kosher salt

½ teaspoon black pepper

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

1 lemon, thinly sliced and seeds removed

12 ounces broccoli florets, cut into smaller pieces if larger (about 4 cups)

8 ounces dried orzo (about 1 ¼ cups)

1 teaspoon fresh thyme leaves

2 garlic cloves, minced

½ cup dry white wine

2 cups low-sodium chicken broth

Directions at cooking.nytimes.com

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