2tablespoonsfresh thyme, chopped or 1 tablespoon dry
2lemons, the juice
Salt and pepper
Season drumsticks on all sides with salt and pepper.
Heat a large skillet (cast iron if available) or pan over medium-high heat, add 3 tablespoons of olive oil and wait to simmer. Sear the chicken on both sides until skin is lightly golden brown, about 5 minutes per side. Remove the chicken from the pan and transfer to a plate.
Add the remaining 1 tablespoon of olive oil over medium-high heat and wait to simmer. Add the shallots and cook, stirring constantly, until fragrant, about 5-10 minutes (the time depends on their size).
Reduce the heat to medium-low and add the garlic for 1 minute (watch out because it burns fast) and the thyme. Add lemon juice and sauté for 2 more minutes.
Pour in 2 cups hot chicken broth (or hot water), add the bay leaf and slide the chicken back into the skillet. Cook for 30 minutes. You may add some more broth or water along the way.
Pour in one more cup hot broth (or hot water) and add the orzo. Reduce heat to low, season to taste and cook for another 10 minutes. Add some more hot broth or hot water if it is too dry.
Remove from heat and let sit 5 minutes. Serve topped with fresh thyme and feta cheese if desired.
For peeling the onions: blanch them in hot water for no more than one minute, transfer them in a pot with ice water, cut off the root end with a knife and slip off the skins with your fingers.