Tender chicken and orzo bake together in a rich, tomato-based sauce in this classic Greek youvetsi. Bone-in chicken thighs and drumsticks are briefly browned to develop flavor and color, then baked with orzo (kritharaki) in a fragrant tomato sauce with a hint of cinnamon. The result is a comforting, economical one-pan meal that tastes like home.
Why I love this recipe
Youvetsi, sometimes spelled giouvetsi, is one of the coziest Greek dishes you can make. It’s simple and honest cooking: a few basic ingredients transformed into a deeply satisfying meal. Orzo soaks up the tomato sauce and becomes creamy from its own starch, while browned chicken gives the dish body and richness. A small amount of cinnamon adds warmth and a subtle, traditional Mediterranean note that lifts the flavors without being sweet.
The recipe works well for everyday family dinners or for feeding a group. It’s forgiving, economical, and great for cooks of all skill levels. If you enjoy straightforward Greek home cooking, you’ll appreciate how a small list of ingredients can produce so much flavor.
Key ingredients
Chicken thighs and drumsticks – Bone-in pieces with skin deliver the best flavor and remain moist when baked. You can use boneless or breasts if you prefer leaner meat, but watch the cooking time to avoid drying them out.
Orzo (kritharaki) – This small, rice-shaped pasta is traditional for youvetsi. It absorbs sauce and becomes silky when cooked directly in the tomato liquid.
Tomato sauce or tomato juice – A good-quality tomato base is essential. Homemade tomato sauce works beautifully; if you use tomato juice, choose one without added flavors.
Olive oil and vegetable oil – Vegetable oil is for shallow-frying the chicken to get a golden skin; Greek olive oil is stirred into the baking pan to keep the orzo from sticking and to add flavor.
Boiling water – Adding hot water speeds up cooking and helps the orzo hydrate evenly.
Lemon – A squeeze of lemon before frying brightens the chicken.
Cinnamon – Used sparingly, cinnamon is common in Greek savory dishes and gives the sauce a distinctive warmth.
Salt and pepper – Essential seasonings.
Mizithra (optional) – Fresh grated mizithra or a mix of parmesan and romano makes a pleasant finishing touch.
How to make it
- Preheat the oven to 400°F (200°C).
- Heat vegetable oil in a deep frying pan to about 1/4 inch depth. This is just enough for shallow frying so the chicken skin browns nicely.
- Trim excess fat and loose skin from the chicken. Squeeze the juice of one lemon over all the pieces and season evenly with 1 teaspoon salt and 1 teaspoon pepper.
- Fry the chicken until well browned on all sides, about 5–7 minutes per side. You are only browning the skin, not cooking through.
- Transfer the browned chicken to a large roasting pan (a round 15-inch pan or a large rectangular pan works well).
- Add 1/4 cup Greek olive oil, about 2 3/4 cups tomato sauce (or tomato juice), and 7 1/2 cups boiling water to the pan. Sprinkle 1 teaspoon ground cinnamon over the sauce and stir gently to combine.
- Place the roasting pan on the bottom rack of the oven and bake uncovered for 45 minutes.
- Carefully remove the pan and stir in 500 grams (about 2 1/2 cups) uncooked orzo. Return the pan to the oven.
- After 10 minutes, stir the orzo gently to prevent sticking. Repeat stirring every 5 minutes for the next 15 minutes. A spatula works well for scraping any small bits off the pan bottom; you can also move the pan briefly to the stovetop to stir if that’s easier.
- The orzo should finish cooking in about 25 minutes after it’s added. If the mixture seems too dry at any point, add a little more boiling water and mix well.
- Remove from the oven, let the dish rest briefly, then serve. Sprinkle grated mizithra, parmesan, or romano on top if desired.
Recipe substitutions
Chicken breasts can be used for a leaner version, though they cook faster and can dry out if left too long. For cheese, grated parmesan and romano make a fine substitute if mizithra is not available.
Cooking tips and helpful hints
Because orzo releases starch while it cooks in the sauce, the final texture is creamy and thick. To avoid clumping, stir the orzo regularly while it cooks and resist rinsing it before adding; rinsing removes starch that helps thicken the sauce. If the sauce becomes too thick or the orzo clumps as it cools, loosen it with hot water or warmed tomato juice when reheating.
Frequently asked questions
Is this recipe easy to make?
Yes. The method is straightforward: brown the chicken, assemble the tomato liquid and water, bake, then add and cook the orzo. Follow the steps and timing and even a novice cook should achieve great results.
Can you make it ahead?
You can prepare youvetsi a day ahead. Store it covered in the refrigerator and reheat in the oven. You may need to add a little hot water to revive the sauce if it thickened in the fridge.
Serving size
This recipe yields generous portions for about 8 people. It scales well, so halve or quarter the quantities if you need fewer servings.
How to serve
Youvetsi is satisfying on its own, but it pairs beautifully with crusty bread, a simple green salad, feta and olives, or a bright fennel salad for contrast.
Storing and reheating
Store leftovers in the refrigerator for up to 3 days. You can freeze cooked youvetsi for up to 3 months in a freezer-safe container; thaw in the refrigerator before reheating. When reheating, add a splash of hot water if the sauce has congealed, then warm gently on the stove or in the oven until heated through.
Recipe variations
If you prefer a different protein, lamb youvetsi is a traditional alternative that is rich and flavorful. For a meatless version, try youvetsi with chickpeas for a satisfying vegan option. Shrimp youvetsi is another tasty variation for those who enjoy seafood.
Related recipes
More Greek chicken dishes to try:
- Roasted chicken thighs
- Chicken with tomato sauce and peas
- Hilopites with chicken (chicken in tomato sauce with homemade pasta)
Recipe summary
Prep time: About 20 minutes. Cook time: Approximately 1 hour 10 minutes. Total time: Around 1 hour 30 minutes. Serves: 8. Calories (per serving): Approximately 691 kcal (without optional cheese).
Ingredients
- 8 chicken thighs (bone-in, skin-on)
- 8 chicken drumsticks (bone-in, skin-on)
- 1 lemon, juiced
- 1 tsp salt
- 1 tsp pepper
- Vegetable oil for frying
- 1/4 cup Greek olive oil
- 2 3/4 cups tomato sauce or tomato juice
- 7 1/2 cups boiling water
- 1 tsp ground cinnamon
- 500 grams orzo
- 1/4 cup grated mizithra (or parmesan/romano), optional
Instructions
- Preheat oven to 400°F (200°C).
- Heat vegetable oil in a deep frying pan to about 1/4 inch depth for shallow frying.
- Trim excess fat, squeeze lemon over the chicken, and season with salt and pepper.
- Brown the chicken on all sides, about 5–7 minutes per side.
- Transfer chicken to a large roasting pan and add olive oil, tomato sauce, boiling water, and cinnamon.
- Bake uncovered on the bottom rack for 45 minutes.
- Add uncooked orzo, stir, and return to the oven. Stir after 10 minutes and then every 5 minutes for the next 15 minutes to prevent sticking.
- Total cooking time after adding orzo: about 25 minutes. Add boiling water if it becomes too dry.
- Remove from oven, let rest briefly, top with grated cheese if using, and serve warm.
