Step 1

Preheat oven to 400°F.

Step 2

Sprinkle salt and then some pepper all over chicken. Heat 2 tablespoons of butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can’t quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces).

Step 3

Cook until meat is opaque around the edges and skin is deep golden brown, 6–8 minutes. Turn chicken skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, 10–15 minutes. Transfer chicken to a plate; cover loosely with foil to keep warm.

Step 4

Set same skillet (with juices) over medium heat; combine chopped fennel bulb and leek in the skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes.

Step 5

Pour in the wine and cook, stirring, until liquid is evaporated, about 1 minute. Add broth ½ cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10–15 minutes.

Step 6

Remove the skillet from the heat, Taste and add more salt and pepper to your liking; mix in lemon juice and the remaining 1 tablespoon of butter; then add the chopped fennel fronds reserving a few to use as a garnish. Pile chicken on top and finish with the lemon zest and reserved fronds. Serve immediately.