Youvetsi Chicken (Greek Chicken & Orzo Bake)
A deeply comforting Greek classic of golden chicken thighs baked with orzo in a rich tomato sauce, gently spiced with cinnamon and allspice.
Servings: 6
Calories: 529kcal
Ingredients
- 6 chicken thighs skin on, bone in
- 2 tbsp olive oil
- 1 large onion chopped
- 2 garlic cloves chopped
- 1 bay leaf
- 1 tbsp tomato paste
- 400 ml tomato passata
- ½ tsp allspice
- 1 cinnamon stick
- 1 tbsp fresh oregano
- 1 ½ cups orzo
- 1 litre Chicken stock (about 4 ½ cups)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- Parsley optional
- Feta Optional
Instructions
- Heat the oven to 180ºC/350ºF
- Heat the oil in a large ovenproof pan or Dutch oven over a medium heat and fry the chicken, skin side down until browned (about 5 minutes), then flip over and fry the bottom for 1-2 minutes. Remove from the pan.
- Add the onion, cinnamon stick and bay leaf and fry gently until soft and golden (about 5 mins)
- Add the tomato paste, allspice, oregano and a good seasoning of salt and pepper and stir fry briefly
- Add the tomato passata and stir well before pouring in the stock. Bring this to a gentle simmer.
- Add the orzo, stir well and let it come to a simmer once more. Remove from the heat. Arrange the chicken in the pan skin side up.
- Put the pan into the oven, uncovered and bake for 30-40 minutes until the chicken skin is golden and the orzo is cooked. The consistency should be somewhat creamy, but still loose. The orzo will continue to absorb the sauce.
- Rest for 5-10 minutes before serving. Then if you like, scatter with fresh parsley and crumbled feta cheese.
Notes
Substitutes and variations:
- Meat: Use different chicken cuts (avoid breast), or swap for lamb or beef (e.g. shanks or osso buco). Cook meat longer with extra stock, then add orzo for the final 30 minutes.
- Herbs: Fresh mint (great), dill, parsley or thyme; dried oregano, mint or dill also work well.
- Olives: Add ½ cup pitted black olives with the stock for salty depth.
- Cheese: Kefalotyri is traditional; feta is a good substitute.
- Pasta: Orzo is classic, but other dry pasta shapes can be baked in the sauce if needed.
- Serve: Best straight from the oven, scattered with cheese and herbs. Rest 10 minutes before serving for a creamier texture and gentler heat.
- Sides: Great with Greek salad or maroulosalata (crisp lettuce salad).
- Fridge: Keeps 3–4 days; reheat with a splash of stock or water to loosen.
- Freezer: Freezes well, though orzo softens slightly. Reheat until piping hot, adding a little water to prevent drying out.
Nutrition
Calories: 529kcal | Carbohydrates: 44g | Protein: 29g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 761mg | Potassium: 867mg | Fiber: 3g | Sugar: 8g | Vitamin A: 498IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 3mg