One-Pan Chicken Drumstick and Tomato Orzo Bake Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are at the appropriate temperature and the oven is fully preheated to 375°F (190°C). Prepare your baking dish by ensuring it is clean and dry. Have your tomato broth measured and ready, and ensure the feta is crumbled to the desired consistency.

Keep the raw chicken refrigerated until the very last moment before assembly to ensure food safety. If you are using a large dish, verify that it fits comfortably on your oven rack to allow for proper air circulation during the roasting process.

Instructions

Assembly of ingredients

1. 1Prepare the baking dish
   Preheat the oven to 375°F (190°C). In a large rectangular ceramic baking dish, spread the dry orzo pasta evenly across the bottom. Arrange the raw skin-on chicken drumsticks on top of the dry orzo, nesting them slightly so they remain stable during the baking process.
   Look for The orzo is spread in an even layer and the drumsticks are nestled securely.
   Tip Ensure the baking dish is large enough to hold the chicken pieces in a single layer for even cooking.

At this stage, the orzo is evenly distributed in the base of the dish, and the raw chicken drumsticks are firmly nestled on top. The ingredients should be arranged neatly, creating a stable foundation for the liquid to be added. This is the time to ensure the chicken is positioned for optimal roasting.

Adding the liquid base

2. 2Add liquid and seasoning
   Pour the thin tomato broth with oregano over the orzo and chicken. Ensure the broth just covers the orzo. Sprinkle the crumbled feta cheese evenly over the top of the dish. The liquid will hydrate the pasta and cook the chicken simultaneously in the oven.
   Look for The liquid level is sufficient to submerge the orzo completely.
   Tip If the broth does not cover the orzo, add a small splash of water or extra broth until the pasta is submerged.

The tomato broth and oregano mixture should be poured carefully to ensure the orzo is completely submerged. The crumbled feta is then scattered across the top, providing a beautiful contrast.

The dish is now ready for the heat of the oven, with the flavors poised to meld together during the baking process.

Final roasting

3. 3Bake until golden
   Place the dish in the preheated oven and bake for 40 to 45 minutes. The chicken is done when the internal temperature reaches 165°F (74°C). Remove from the oven and let the dish rest for 5 minutes before serving to allow the sauce to thicken and the flavors to meld.
   Look for The chicken skin is roasted golden brown and the edges are bubbling.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Monitor the dish toward the end of cooking to ensure the orzo does not dry out; add a little more broth if needed.

After the baking time, the dish will be bubbling with a rich, savory aroma. The chicken skin should appear golden and roasted, while the orzo has achieved a soft, creamy texture. A quick check with a thermometer confirms the chicken is cooked through and safe to serve to the table.

Common mistakes

A common mistake is overcrowding the baking dish, which prevents the chicken skin from browning properly and can lead to uneven cooking of the orzo. Another error is failing to ensure the orzo is fully submerged in the broth, which causes the top layer of pasta to remain hard and undercooked.

Always verify that the liquid level is sufficient before placing the dish in the oven. Avoid cutting into the chicken too early, as this allows vital juices to escape, affecting the texture of the dish.

How to tell it’s done

The dish is fully cooked when the chicken drumsticks reach an internal temperature of 165°F (74°C) as measured by a meat thermometer inserted into the thickest part, away from the bone.

The orzo should be tender to the bite, having absorbed most of the liquid, and the feta should be soft and slightly golden at the edges. Let the dish rest for at least 5 minutes before serving to ensure the sauce thickens to a creamy consistency.

• Poultry: 165°F (74°C) in the thickest part