Roasted Summer Vegetable Orzo with Lemon Chicken and Feta

A fresh, Mediterranean-inspired meal with tender lemon chicken, roasted summer vegetables, orzo, tangy feta, and bright herbs in every bite.

Honoring Melina Mercouri of Greece

Melina Mercouri was a Greek actress, singer, activist, and politician known for her formidable presence and devotion to Greek culture. After opposing Greece’s military dictatorship, she later became the country’s first woman Minister of Culture. She believed a nation’s art and stories were not merely decorative, but central to its identity. Bright, spirited, and unlikely to fade politely into the background, she seems the right Dame to accompany a dish filled with lemon, oregano, olive oil, and feta.

A Dame-like thought for the table:
There are times to soften our voices. There are also times to speak clearly enough to be heard.

 

 

Honoring Melina Mercouri of Greece

Melina Mercouri was a Greek actress, singer, activist, and politician known for her formidable presence and devotion to Greek culture. After opposing Greece’s military dictatorship, she later became the country’s first woman Minister of Culture. She believed a nation’s art and stories were not merely decorative, but central to its identity. Bright, spirited, and unlikely to fade politely into the background, she seems the right Dame to accompany a dish filled with lemon, oregano, olive oil, and feta.

A Dame-like thought for the table:
There are times to soften our voices. There are also times to speak clearly enough to be heard.

 

 

Prep Time

35 minutes

Total Time

1 hour

Serves

6

Ingredients

Chicken

  • 1½ pounds boneless, skinless chicken breasts or thighs
  • 3 tablespoons olive oil
  • Zest and juice of 1 lemon
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Vegetables

  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 2 bell peppers, chopped
  • 1 small red onion, cut into wedges
  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • ½ teaspoon dried oregano
  • Salt and pepper

Orzo

  • 12 ounces orzo
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey
  • ¾ cup crumbled feta
  • ½ cup chopped parsley
  • ¼ cup chopped basil or dill
  • ¼ cup sliced Kalamata olives, optional

 

 

How it All Comes Together

  1. Heat the oven to 425°F.
  2. Combine the chicken with the olive oil, lemon zest and juice, garlic, oregano, salt, and pepper. Let it marinate for 20 minutes.
  3. Toss the vegetables with olive oil, oregano, salt, and pepper. Spread them on a rimmed baking sheet.
  4. Place the chicken on a second baking sheet. Roast the chicken and vegetables for 20 to 25 minutes, stirring the vegetables once. The chicken is done when it reaches 165°F. Let it rest briefly, then slice.
  5. Meanwhile, cook the orzo according to the package directions and drain.
  6. In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey. Add the warm orzo, roasted vegetables, feta, herbs, and olives. Toss gently.
  7. Top with the sliced chicken and serve with extra lemon and feta, if desired.

 

From the Kitchen

The vegetables and chicken can be prepared earlier in the day and served at room temperature. For a meatless version, replace the chicken with a can of drained chickpeas. Taste before adding more salt. Feta has been known to arrive with opinions.

Roasted Summer Vegetable Orzo with Lemon Chicken and Feta

Tea Pairing:  Greek Mountain Tea

Known in Greece as tsai tou vounou (“tea of the mountain”), Greek Mountain Tea has been consumed for centuries in mountainous regions, earning the nickname shepherd’s tea since the wild-growing herb was traditionally gathered and brewed by shepherds while tending flocks. Today it remains a staple in many Greek households, particularly during cooler months, and is often served as a welcoming drink to guests. Unlike traditional tea, Greek Mountain Tea is made from the flowers, leaves, and stems of the Sideritis plant rather than Camellia sinensis, making it an herbal tisane. The dried herb brews into a pale golden infusion with a delicate floral, earthy flavor and subtle hints of chamomile, mint, and citrus. It is the perfect companion to our vibrant Roasted Vegetable Orzo dish!