This recipe can easily be doubled and also tastes delicious made with chicken thighs. Use a good-quality chicken broth; homemade chicken stock is even better.

• 8 chicken drumsticks
• Salt, pepper to taste
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups orzo
• 3 cups chicken broth
• 1 large clove garlic, minced
• Juice of 1 lemon
• 1 small lemon, sliced
• 3/4 cup pitted Kalamata olives
• 1 large bay leaf
• 1 tablespoon fresh oregano, chopped
• Freshly chopped parsley, for garnish

Preheat the oven to 350°F. Season the chicken legs well on all sides with salt and pepper.

In a large high-sided, oven-proof pot, heat the olive oil over medium-high heat. Working in batches, brown the chicken legs well on all sides, about 5 minutes. Remove the legs from the pan.

Add the orzo, chicken stock, garlic, lemon juice, lemon slices, olives, bay leaf and the oregano. Stir to combine all the ingredients, then return the chicken to the pan. Cover the pot and transfer it to the oven. Bake for 25 to 30 minutes, or until the chicken is cooked through (the juices will run clear). Adjust the seasoning if necessary, garnish with chopped parsley and serve.