One-Pan Greek Chicken Drumsticks

One-Pan Greek Chicken Drumsticks

Drumsticks are the unsung hero of dinner in this easy-to-execute, one-pan, Greek-inspired chicken meal. Often overlooked in favor of chicken breasts and thighs, the humble drumstick is fun to eat, always seems to stay tender and juicy, and is a cost-effective choice when it comes to chicken. To lend the dish Greek vibes, we started off by preparing a creamy, lemon-y orzo that finishes off in the oven with the drumsticks. Then a tasty sprinkle of tomatoes, Kalamata olives, and dill give the whole dish a fresh finish—think main and salad all in one!

Recipe by Laura

YIELDS: 4 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 55 mins



  1. 6 chicken drumsticks (about 2 lb. total)
  2. 2 tsp. kosher salt, divided, plus more
  3. 1/4 tsp. freshly ground black pepper, plus more
  4. 4 tbsp. extra-virgin olive oil, divided
  5. 1 medium shallot, finely chopped
  6. 8 oz. orzo
  7. 3 cloves garlic, finely chopped
  8. 1/2 c. dry white wine
  9. 2 c. low-sodium chicken broth
  10. 1/2 c. heavy cream
  11. 1 tsp. finely grated lemon zest
  12. 2 tbsp. fresh lemon juice
  13. 2 c. cherry or grape tomatoes, halved
  14. 4 oz. crumbled feta (about 1 c.)
  15. 1/2 c. Kalamata olives, coarsely chopped (about 3 oz.)
  16. 1/4 c. fresh dill, coarsely chopped
  17. Lemon wedges, for serving



Step 1

Preheat oven to 425°. Season chicken all over with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.

Step 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.

Step 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.

Step 4

Add broth, cream, lemon zest, lemon juice, and 1/2 teaspoon salt. Bring to a boil. Nestle chicken back into skillet.

Step 5

Bake, uncovered, until orzo is tender, liquid is mostly absorbed, and chicken is cooked through, 20 to 25 minutes.

Step 6

In a medium bowl, combine tomatoes, feta, olives, and dill; season with a pinch of salt and pepper.

Step 7

Sprinkle some tomato mixture over top of skillet. Serve with lemon wedges and remaining tomato mixture alongside.

Nutritional Info:

Per Serving (Serves 4)

Calories945Fat54 gSaturated fat19 gTrans fat0 gCholesterol246 mgSodium1438 mgCarbohydrates52 gFiber4 gSugar7 gProtein53 gVitamin D1 mcgCalcium280 mgIron5 mgPotassium999 mg

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