4 chicken legs, skin removed
Salt, pepper to taste
2 T olive oil
1 1/2 c orzo
3 c chicken broth
3 large cloves garlic, minced
1/2 onion, sliced thinly
1 T dried oregano
1 small lemon, cut into 8 wedges
1/4 c pitted & chopped black olives (kalmata preferred)