Prep Tips
Rub the chicken with the oregano-garlic-lemon mixture in the morning and chill it — overnight seasoning deepens the flavor and saves time tonight.
Roast a couple of extra thighs while the oven is on; shred them tomorrow for a quick grain bowl or wrap.
Directions
Heat the oven Preheat the oven to 425°F (220°C).
Season the chicken Pat the 6 bone-in, skin-on chicken thighs dry. In a small bowl, stir together 3 tbsp (use about 2 tbsp of the divided 3 tbsp olive oil), half the 2 tsp dried oregano, half the 4 cloves garlic, the zest from the 1 lemon, and a generous pinch each of kosher salt and black pepper. Rub the mixture all over the thighs and under the skin.
Sear the thighs Heat the remaining 3 tbsp olive oil in a large oven-safe skillet over medium-high. Add the thighs skin-side down and sear, undisturbed, for 5–6 minutes until the skin is golden and crisp. Flip and sear 2 minutes more.
Roast the chicken Transfer the skillet to the oven and roast, skin-side up, for 22–28 minutes, until the skin is deep golden and the thighs reach 175°F (79°C) at the bone. Move the thighs to a plate and tent loosely with foil to rest.
Toast and cook the orzo Pour off all but about 1 tbsp of fat from the skillet (or use a separate pot if it scorched). Set over medium heat, add the 1½ cups orzo and remaining 4 cloves garlic, and toast for 1–2 minutes until fragrant. Pour in the 3 cups chicken broth, scrape up any browned bits, and bring to a simmer. Cook, stirring occasionally, for 9–11 minutes until the orzo is tender and most of the liquid is absorbed.
Finish the orzo Stir the 4 cups baby spinach into the orzo a handful at a time until wilted. Off the heat, fold in the 1 lemon juice, the remaining 2 tsp dried oregano, and most of the ¾ cup feta cheese. Taste and adjust with kosher salt and black pepper.
Plate and serve Spoon the lemon orzo onto plates or a platter, nestle the rested 6 bone-in, skin-on chicken thighs on top, and scatter with the remaining ¾ cup feta cheese.
