Pesto Chicken And Orzo

Crispy chicken thighs are served on top of delicious orzo and dolloped with pesto, olives and extra basil.

Ingredients

Let the chicken thighs sit out at room temperature for 15 minutes prior to cooking (if possible). Pat dry with paper towel and season generously with salt and pepper.
Preheat the oven to 425ºF.
Heat a large cast iron skillet to medium-high and place the chicken in the skillet, skin side down and cook for two minutes. Lower the hear to medium-low and continue cooking for eight to ten minutes, rotating the chicken every few minutes, but not flipping them over.
Cook until the chicken skin is browned and crispy and then flip them over. Transfer the skillet to the oven and cook for 20 to 24 minutes, until cooked through.
Remove the chicken thighs and let rest. Discard all but about two tablespoons of chicken fat from the skillet. Over medium-low heat, add the shallot and cook for two minutes, until just starting to soften. Add the garlic and cook until fragrant, about one minute.
Pour in the orzo and toast it for about one to two minutes and then pour in the chicken broth. Cook for about 10 to 12 minutes, until al dente, stirring often. With about four minutes remaining, stir in the peas. If there is excess liquid and the orzo is done cooking, drain some of it with a spoon.
Spoon in the pesto and add the olives and stir to incorporate. Season with salt and pepper.
Add the chicken back into the skillet and garnish with basil.
Serve and enjoy!