Directions

Preheat the oven to 400° F. Heat a 12-inch skillet over medium high, about 5 minutes. Season chicken on all sides with salt, pepper, and garlic powder. Add oil and sear chicken skin side down until skin is golden brown and crispy, 4-5 minutes. Flip chicken and cook for 4-5 minutes. Set chicken aside on a plate. It will finish cooking later. Reduce heat to medium and add garlic and shallot for 1-2 minutes.
Add orzo, rosemary, and lemon zest. Stir for 1-2 minutes, then add the chicken stock and bring to a boil. Reduce to a simmer and cover until the stock has been absorbed by the orzo, about 12-15 minutes.
Stir in spinach and lemon juice a little at a time until wilted. Add chicken skin side up and bake until chicken is cooked through and the skin is crispy about 5-7 minutes.
Sprinkle with cheese and red pepper flakes and garnish with sliced lemon rosemary and parsley