Chicken with Lemon Feta Orzo

This is one of the yummiest, simplest dishes I've ever made. Took five minutes to throw together and about 45 minutes to cook. I was skeptical about everything in the beginning.. afraid the tangy feta and the tangy lemon would be too much, afraid that the dill would be front-and-center (I don't like dill). But it's surprisingly, perfectly fantastic.. company-quality fantastic. I actually can't wait to make it again.

Chicken with Lemon Feta Orzo

(adapted from Everyday Food)

serves 6-8, depending on appetites

1 lb. orzo pasta, uncooked

1 8 oz. block of feta, cubed in very small pieces

1 cup shredded parmesan cheese, divided

1 tsp. fresh lemon zest, and the juice of 1 lemon

1 tsp. dried dill

8 chicken pieces (we used boneless skinless thighs, fat trimmed; I worry that chicken breasts would dry out from the longer cooking time)

4 cups low-sodium chicken broth

3/4 cup water

1 tsp. salt

1/4 tsp. fresh black pepper

Preheat oven to 400. In a 9x13 baking dish, stir together the orzo, feta, 1/2 cup of the parmesan, lemon zest and juice, and dill. Lay the chicken pieces on top; sprinkle lightly with salt and pepper. Heat the broth and water to boiling; stir in the salt and pepper, then pour over the chicken and orzo. Bake uncovered for 30 minutes, then sprinkle remaining 1/2 cup of parmesan over chicken pieces. Bake an additional 15-20 minutes or until the orzo is cooked and the liquid is creamy. Let stand 5 minutes before stirring.