SKILLET CHICKEN WITH ORZO, DILL AND FETA

Makes: 4 servings Total time: 35 minutes, plus marinating

2 lemons

5 tablespoons olive oil

3 garlic cloves, smashed

1 teaspoon kosher salt

1 teaspoon black pepper

2 pounds chicken drumsticks or bone-in thighs

1 yellow onion, peeled and chopped

2 cups orzo

3 cups chicken broth or water

2 small or 1 large thin-skinned (English) cucumbers, chopped

5 ounces feta, crumbled (about 1 ¼ cups) 2

tablespoons chopped fresh dill

Castelvetrano or other green olives, for serving

1. Cut one of the lemons into wedges and set aside. Juice the remaining lemon and combine with 3 tablespoons olive oil, garlic, salt and pepper in a large resealable plastic bag or in a bowl along with the chicken pieces. Seal and shake the bag (or stir in the bowl) to coat. Set aside for 30 minutes or refrigerate up to overnight.

2. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet (see note) over medium-high heat. Remove chicken from marinade, letting excess drip off, and cook until lightly golden all over, turning when the chicken releases easily from pan, about 12 minutes total. Transfer chicken to a plate and set aside.

3. Add onion to pan and stir to coat with remaining fat. Decrease heat to medium and cook until soft, about 4 minutes. Stir in the orzo and the broth or water. Cook until the liquid is partly absorbed, stirring occasionally, about 5 minutes. Top with the chicken legs and cover with a lid or foil. Continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 15 to 20 minutes more, depending on the size of your drumsticks or thighs. Remove from the heat and scatter the cucumber, feta and dill over the top. Serve from the skillet with lemon wedges and olives.

Note: Some cast-iron skillets come with a matching lid, which makes the skillet operate like a mini stovetop oven, cooking evenly and basting food with flavor and steam. If you don’t have one, use a lid from another pan, or two layers of thick foil, folded at the center and large enough to cover your pan.