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Wednesday 29 April 2026 21:00:27 GMT

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2026-04-30 03:38:22

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2026-06-10 19:06:38

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alexxssw🪽 :

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2026-04-30 07:44:54

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𝕸𝖊𝖓𝖙𝖞𝖝𝖟𝖝𝖈 :

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2026-04-29 21:03:40

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𝚁𝚄𝚂𝚃𝙸𝙺 116 :

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2026-04-30 03:56:31

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astatic 🐈‍⬛ :

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2026-04-30 14:37:48

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𝕱𝖝𝖓𝖙𝕷𝖎𝖓𝖊𝖉 :

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2026-04-30 00:37:05

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@اتز بي ❣️

@اتز بي ❣️

10/10 dish!! Crispy lemon chicken with orzo and creamy lemon sauce 🍋💛 juicy roasted chicken thighs with the crispiest skin served with buttery orzo and a creamy lemon sauce to drizzle over everything… sooo good!! Enjoy 🙏🏼 Chicken: (makes 4-5 servings) * 6 bone-in, skin-on chicken thighs * 3 tbsp olive oil / 40 g * 1 tsp salt / 5 g * ½ tsp black pepper / 1 g * 1 tsp garlic powder / 3 g * 1 tsp onion powder / 2.5 g * 1 tsp paprika / 2 g * 2 tsp dried oregano / 2 g * Zest of 1 lemon / 5 g * ½ tsp red pepper flakes / 1 g Orzo * 350 g orzo * 4 tbsp unsalted butter / 57 g * 3½–4 cups chicken broth / 830–950 g * Salt + black pepper, to taste * 1 tsp lemon zest / 2 g Creamy lemon sauce * 4 tbsp unsalted butter / 57 g * 3–4 garlic cloves, grated / 12–16 g * ½ tsp red pepper flakes / 1 g * 1 tsp dried oregano / 1 g * Fresh cracked black pepper * 2 cups chicken broth / 475 g * ½ cup heavy cream / 120 g * Zest + juice of ½ lemon / 30 g juice * Thin lemon slices * 2–3 tbsp fresh dill / 6–9 g * 1–2 tbsp cold butter / 14–28 g 1. Pat chicken very dry. Toss with oil and seasonings; marinate 30 min. 2. Roast skin-side up at 425°F for 30–45 min. Broil 1–2 min for crispier skin. 3. Melt butter, add orzo and toast 30–60 sec. Add broth, salt, pepper, and lemon zest. Simmer until tender, adding more broth as needed. 4. For sauce, melt butter and sauté garlic, red pepper flakes, oregano, and black pepper. Add broth and cream; gently simmer. 5. Add lemon zest, juice, lemon slices, and dill. Low simmer and finish with cold butter until glossy. 6. Serve chicken over orzo and spoon sauce over tops. Huge shoutout to @hexclad for sending me their beautiful 6 piece bakeware set! 🙏🏼 #crispy #chicken #explore cooking

10/10 dish!! Crispy lemon chicken with orzo and creamy lemon sauce 🍋💛 juicy roasted chicken thighs with the crispiest skin served with buttery orzo and a creamy lemon sauce to drizzle over everything… sooo good!! Enjoy 🙏🏼 Chicken: (makes 4-5 servings) * 6 bone-in, skin-on chicken thighs * 3 tbsp olive oil / 40 g * 1 tsp salt / 5 g * ½ tsp black pepper / 1 g * 1 tsp garlic powder / 3 g * 1 tsp onion powder / 2.5 g * 1 tsp paprika / 2 g * 2 tsp dried oregano / 2 g * Zest of 1 lemon / 5 g * ½ tsp red pepper flakes / 1 g Orzo * 350 g orzo * 4 tbsp unsalted butter / 57 g * 3½–4 cups chicken broth / 830–950 g * Salt + black pepper, to taste * 1 tsp lemon zest / 2 g Creamy lemon sauce * 4 tbsp unsalted butter / 57 g * 3–4 garlic cloves, grated / 12–16 g * ½ tsp red pepper flakes / 1 g * 1 tsp dried oregano / 1 g * Fresh cracked black pepper * 2 cups chicken broth / 475 g * ½ cup heavy cream / 120 g * Zest + juice of ½ lemon / 30 g juice * Thin lemon slices * 2–3 tbsp fresh dill / 6–9 g * 1–2 tbsp cold butter / 14–28 g 1. Pat chicken very dry. Toss with oil and seasonings; marinate 30 min. 2. Roast skin-side up at 425°F for 30–45 min. Broil 1–2 min for crispier skin. 3. Melt butter, add orzo and toast 30–60 sec. Add broth, salt, pepper, and lemon zest. Simmer until tender, adding more broth as needed. 4. For sauce, melt butter and sauté garlic, red pepper flakes, oregano, and black pepper. Add broth and cream; gently simmer. 5. Add lemon zest, juice, lemon slices, and dill. Low simmer and finish with cold butter until glossy. 6. Serve chicken over orzo and spoon sauce over tops. Huge shoutout to @hexclad for sending me their beautiful 6 piece bakeware set! 🙏🏼 #crispy #chicken #explore cooking

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