Marinate the chicken in the marinade ingredients for at least 20 minutes or up to 2 hours, covered, in the fridge: 1 tablespoon olive oil, 1 tablespoon rosemary, 1 teaspoon garlic, minced, 1 teaspoon anchovy paste, 1 tablespoon of lemon juice, lemon zest, salt, and black pepper.

Cook chicken thighs. Heat a large skillet and pat the chicken dry. Once the skillet is really hot, add 1 tablespoon butter and 1 tablespoon olive oil before adding the chicken, and cook on both sides until deeply golden, about 3 to 4 minutes per side. Once both sides are done, transfer chicken thighs to a plate.

Toast Orzo. There should be a bit of butter or chicken grease left in the skillet. If not, add a tablespoon of butter or olive oil. Add in the orzo and stir, so it’s all coated. Stir in the 1 tablespoon of minced garlic and 1 more tablespoon of finely minced rosemary. Cook for 2-3 minutes, stirring often, so the orzo toasts and turns a bit golden. Deglaze the pan with the 2 tablespoons of lemon juice.

Bring it all together. Next, pour the stock in with the orzo. Nestle the chicken thighs back into the pan with the stock and orzo. Bring the mixture to a boil. Reduce it to a simmer and cover. Cook for 15 to 20 minutes, until the liquid is absorbed and the chicken reaches 165 degrees F internally. I suggest checking about 12 to 15 minutes and going from there, because exact times will differ based on how high your “simmer” is.

Note: When you first uncover your pan, it may look a little soupy, but just move things around with a spatula and let it sit for a couple of minutes. The orzo should absorb the remaining liquid quickly. If you really think it’s too broth-like, you can also leave it uncovered and continue cooking on low for a minute or two. Just pay close attention and don’t walk away.

Enjoy! Top with parmesan if desired. Serve immediately!