Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Line a large, deep sheet pan with Gefen Parchment Paper and lightly grease it.
Spread the uncooked orzo evenly on the pan. Sprinkle with chicken soup mix, salt, and pepper. Drizzle with olive oil and toss to coat evenly.
Pour water (or broth) evenly over the orzo.
Arrange the pargiyot on top of the orzo.
In a small bowl, mix together apricot jam, soy sauce, and minced garlic. Microwave briefly (20–30 seconds) if needed to melt the jam and combine smoothly.
Spoon some sauce over each chicken piece, reserving a little for serving. Bake uncovered for one hour, until the chicken is browned and the orzo has absorbed the liquid. For extra crispness, broil for the last five minutes.
Brush the chicken with the remaining sauce before serving.
Sheet Pan Chicken and Orzo
This easy one-pan meal brings together juicy chicken with crispy and creamy orzo- quick to prepare, and the oven does all the work!
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This was so good! I used a heavy and deep 9x13 type pan and just used 5 large chicken thighs. I put some sauce on before cooking, then waited 30min and poured on the rest (the broth/water had cooked off from the chicken so it was easier to apply to the chicken). I used duck sauce as that is what I had on hand.
Can I sub duck sauce for the apricot jam?
You should be able to :)
can this be made with rice instead of orzo? Same instructions?
What size pan is this?
Mine fits a typical Israeli oven but you can use any pan really for this recipe
Where can you find a deep sheet pan like that?
Mine came with my oven but really you can try this in any big pan you have. Or maybe divide between two 9x13 pans. That’ll help it have that same texture