One-Pan Greek Chicken Drumsticks

Ingredients:

• 6 Chicken Drumsticks
• 2 tsp Salt, divided
• 1/4 tsp Freshly Ground Black Pepper, plus more
• 4 tbsp Extra Virgin Olive Oil, divided
• 1 medium Shallot, finely chopped
• 230g Orzo 
• 3 cloves Garlic, finely chopped
• 1/2 dry White Wine
• 2 cups Chicken Broth
• 1/2 cup Heavy Cream
• 1 tsp Finely Grated Lemon Zest
• 2 tbsp Fresh Lemon Juice
• 2 cups Cherry Tomatoes, halved
• 1 cup Crumbled Feta
• 1/2 cup Kalamata Olives, coarsely chopped
• 1/4 cup Fresh Dill, coarsely chopped
• Lemon Wedges, for serving

Instructions: 

1. Preheat the oven to 220 degrees Celsius. Season chicken with 1 1/2 tsp salt and 1/4 tsp pepper.
2. In a large skillet over medium-high heat, heat 2 tablespoons oil. Cook chicken, turning occasionally, until browned on both sides, about 12 minutes. Transfer to a plate. Wipe excess oil out of skillet.
   
3. In same skillet over medium heat, heat remaining 2 tablespoons oil. Cook shallot, stirring occasionally, until just softened and translucent, about 2 minutes. Add orzo and garlic and cook, stirring, until orzo is lightly toasted and garlic is fragrant and light golden, about 2 minutes. Add wine and bring to a boil. Cook, stirring occasionally, until liquid is almost evaporated, about 1 minute more.
4. Add broth, cream, lemon zest, lemon juice, and 1/2 teaspoon salt. Bring to a boil. Nestle chicken back into skillet.
5. Bake, uncovered, until orzo is tender, liquid is mostly absorbed, and chicken is cooked through, 20 to 25 minutes.
6. In a medium bowl, combine tomatoes, feta, olives, and dill; season with a pinch of salt and pepper..
7. Sprinkle some tomato mixture over top of skillet. Serve with lemon wedges and remaining tomato mixture alongside.

Recipe credit here