My take on Chicken Giouvetsi

This is my version of a baked Orzo pasta dish traditionally cooked with lamb but I’m using chicken legs.


  • 1 large chopped onion
  • 1 clove of crushed garlic
  • 4 chicken legs
  • 2 chopped tomatoes
  • 1 1/2 cups of orzo pasta
  • 750ml of chicken stock
  • 10 – 12 green pitted olives
  • 200g sliced mushrooms
  • Half of a lemon, pips removed, cut into 4 pieces
  • Salt and pepper to taste
  • Fresh herbs to garnish, I used Greek Basil


  1. Preheat the oven to 180
  2. In a skillet, over medium heat, add your onions and garlic and gently sauté for 5-7 minutes or until softened
  3. Add the orzo pasta and stir for a few minutes to toast
  4. Add the hot stock and chopped tomatoes and bring to a boil while stirring
  5. Add salt and pepper to taste as well as the olives and sliced mushrooms, then place the cut lemons into the pan
  6. Place into an appropriately sized oven-proof dish, add your chicken, season and bake uncovered for 40-45 minutes or until most of the juices have been absorbed and the top is golden brown. Serve immediately.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s