Heat the oven to 200°C (400°F). Season the chicken with salt and pepper on both sides.
Heat 1 tablespoon oil in a medium (around 22cm or 9 inches) ovenproof skillet over medium-high heat. Place the chicken skin-side down in the shimmering oil and cook until skin is crispy, about 5 minutes. Flip and brown on the other side for 2-3 minutes, then remove to a plate and set aside.
In the same skillet over medium heat, cook the onion and leek until starting to soften, about 3 minutes. Stir in the mushrooms and garlic and cook until softened, about 5 minutes.
Stir orzo into skillet and cook for another minute, then pour wine into skillet, scraping any browned bits off the bottom.
Once wine has almost cooked away, stir chicken broth into skillet. Bring to a boil, then take off the heat. Nestle chicken on top and bake for 20-25 minutes, or until orzo is cooked and chicken is done.
Serve with lemon juice, chopped parsley, parmesan shavings and freshly cracked black pepper.