Serves 4

• Four whole chicken legs & thighs, trimmed of fat
• Salt, pepper to taste
• 2 Tbs. garlic olive oil
• 1  1/2 cup  lemon chive  orzo
• 3 cups chicken broth
• 1 clove garlic, minced
• 1 lemon cut into 8 wedges
• 3/4 cup pitted Kalamata olives
• 1 bay leaf
• 1 Tbs. dried oregano (or 3 Tbs. chopped fresh)
• Chopped fresh chives, for garnish

Heat oven to 350 degrees.  Season chicken well with salt and pepper. 

Heat olive oil in dutch oven over med-high heat.  Brown the chicken well on both sides.  Remove from pan and set aside.

Add orzo, chicken stock, garlic, lemon wedges, olives, bay leaf and  oregano to dutch oven.  Stir to combine then return the chicken to the pot.  Cover and place in the oven.  Bake for 25 to 30 minutes or until the chicken is done.  Remove from oven and taste for seasonings.  Plate and garnish with chopped chives.