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Skillet Chicken with Orzo and Tomatoes
  • Four six-ounce chicken thighs with the skin and bones
  • Add more lemon juice for serving (¼ cup)
  • three minced garlic cloves
  • One tablespoon of freshly chopped rosemary
  • Two tsp finely chopped fresh oregano, with extra for decoration
  • half a teaspoon of ground fennel seeds
  • 3 tablespoons extra-virgin olive oil, divided
  • Half a teaspoon of salt
  • One-half teaspoon of 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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