LEMON CHICKEN WITH ORZO
Here's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. -Shannon Humphrey, Hampton, Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, mix flour and garlic powder. Cut chicken into 1-1/2-in. pieces; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess., In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean., In same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges.
Nutrition Facts : Calories 399 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 807mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 9g fiber), Protein 32g protein. Diabetic Exchanges
CRISPY CHICKEN WITH LEMON ORZO
Steps:
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
- Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
- Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
- Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
ROASTED CHICKEN WITH ORZO
Provided by Food Network
Categories main-dish
Time 5h50m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Mix all marinade ingredients together in large vessel or bowl. Add chickens and cover. Put in refrigerator overnight or for at least 4 hours.
- Pre-heat oven at 400 degrees F.
- In a bowl, mix rub ingredients together. Remove chickens from marinade and cover with rub. Place in roasting pan and cook for 1 1/2 hours in oven, or until done. Remove from heat when done and let rest 15 minutes before cutting.
- In a large saute pan, add oil and shallots. Saute until soft. Add syrup and dried cranberries. Stir for a few minutes. Add wine, and reduce by half. Add broth to pan and add salt and pepper, to taste. Strain through a fine strainer. Return strained liquid to pan and add fresh cranberries. Cook until they start to pop. Turn off heat. If a thicker sauce is preferred, add 1 tablespoon arrowroot to 1 tablespoon water, stir, and then add to sauce. Bring to a boil and,serve over chicken.
CREAMY LEMON-PEPPER ORZO WITH GRILLED CHICKEN
If you love risotto but want something quicker, this simple orzo takes half the time. Rich cheese and cream are switched out for tangy Greek yogurt and goat cheese for equally satisfying creaminess. Sweet green peas, fragrant fresh tarragon and basil scream spring--though this dish is a year-round classic. Get your fork--and appetite--ready.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil; prepare a grill or grill pan for medium heat.
- Whisk together the yogurt, garlic, lemon juice, 2 teaspoons of the oil and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.
- Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board and let stand for at least 5 minutes.
- Add the orzo to the boiling water and cook according to the package directions for al dente, stirring in the peas during the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter.
- Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon herbs.
Nutrition Facts : Calories 317 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 266 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 21 grams, Sugar 4 grams
THIS WHOLE ROASTED CHICKEN WITH LEMON-GARLIC ORZO MAKES MEAL PREP SO EASY
Roasting a whole chicken is easier than you think, and provides endless leftovers (and meal-prep opportunities!) for the week ahead. First, a chicken is liberally seasoned with fresh herbs and lemon, then roasted to perfection with the breasts served fresh out of the oven over a fabulous lemon-garlic orzo. The wings, legs, and thighs can be set aside for to make anything from chicken pot pie to an immune-boosting soup.Herb-Crusted Roasted Chicken with Lemon-Garlic OrzoPrep Time: 15 minutesCook Time: 1 hour, 10 minutesRest Time: 10 minutesTotal Time: 1 hour, 35 minutesServings: 2-3Ingredients:For the Herb-Crusted Roasted Chicken1 (3½- to 4-pound) whole chicken4 Tbsp (½ stick) salted butter, at room temperature1 tsp dried oregano1 tsp dried rosemary1 tsp dried thyme1 tsp fine sea salt½ teaspoon ground black pepperFor the Lemon- Garlic Orzo12 ounces dried orzo1 cup cherry tomatoes, halved½ small red onion, finely chopped2 Tbsp fresh lemon juice (from 1 lemon)2 Tbsp extra-virgin olive oil½ tsp fine sea salt¼ tsp ground black pepper2 Tbsp chopped fresh parsley, for garnishDirections:1. To roast the chicken, preheat the oven to 400ºF.2. Remove the giblets from the cavity of the chicken and pat the chicken dry with a paper towel.3. In a small bowl, mix the butter, oregano, rosemary, and thyme until well combined.4. Rub about half the herb butter over the outside of the chicken. Using your fingers, gently lift the skin from the breast and smear the rest of the herb butter under the skin.5. Place the chicken in a roasting pan or on a rimmed baking sheet. Tuck the wing tips under the joint where the wing meets the chicken's body. Using about 6 inches of kitchen twine, tie the ends of the drumsticks together.6. Season the chicken with the salt and pepper. Roast for 1 hour 10 minutes, or until the juices run clear and/or an instant-read thermometer inserted into the thickest part of the thigh registers 165ºF. If the skin starts to brown too deeply, simply tent the chicken with a piece of aluminum foil.7. Meanwhile, make the lemon-garlic orzo: Cook the orzo according to the package instructions. Drain and transfer to a large bowl.8. Add the tomatoes, onion, lemon juice, olive oil, salt, and pepper to the orzo and stir to combine.9. Remove the chicken from the oven, tent it with foil (if it's not already tented), and let rest for 10 minutes. Carve the legs, thighs, and wings from the chicken, transfer to an airtight container, and refrigerate to use for leftovers. Carve the breasts from the chicken and slice them.10. Divide the chicken breasts and orzo between two plates. Garnish with the parsley and serve.From COOK ONCE DINNER FIX by Cassy Joy Garcia. Copyright © 2021 by Cassy Joy Garcia. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.COOK ONCE DINNER FIX, Amazon, $30All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada's Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.
Provided by Cassy Joy Garcia
Categories baking,chicken,dinner,garlic,lemon,msn feed,pasta,quick and easy
Time 1h25m
Yield 2-3 servings
Number Of Ingredients 15
Steps:
- To roast the chicken, preheat the oven to 400ºF.
- Remove the giblets from the cavity of the chicken and pat the chicken dry with a paper towel.
- In a small bowl, mix the butter, oregano, rosemary and thyme until well combined.
- Rub about half the herb butter over the outside of the chicken. Using your fingers, gently lift the skin from the breast and smear the rest of the herb butter under the skin.
- Place the chicken in a roasting pan or on a rimmed baking sheet. Tuck the wing tips under the joint where the wing meets the chicken's body. Using about 6 inches of kitchen twine, tie the ends of the drumsticks together.
- Season the chicken with the salt and pepper. Roast for 1 hour 10 minutes, or until the juices run clear and/or an instant-read thermometer inserted into the thickest part of the thigh registers 165ºF. If the skin starts to brown too deeply, simply tent the chicken with a piece of aluminum foil.
- Meanwhile, make the lemon-garlic orzo: Cook the orzo according to the package instructions. Drain and transfer to a large bowl.
- Add the tomatoes, onion, lemon juice, olive oil, salt and pepper to the orzo and stir to combine.
- Remove the chicken from the oven, tent it with foil (if it's not already tented) and let rest for 10 minutes. Carve the legs, thighs and wings from the chicken, transfer to an airtight container and refrigerate to use for leftovers. Carve the breasts from the chicken and slice them.
- Divide the chicken breasts and orzo between two plates. Garnish with the parsley and serve.
LEMON-ROASTED CHICKEN WITH ARUGULA SALAD AND DILLED ORZO
Work on the orzo and salad while the chicken roasts-the whole meal will hit the table in about a half hour. When cut into small pieces and roasted at high heat, even bone-in chicken cooks quickly. Everyone will love this Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo for dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Set a large saucepan of water to boil.
- On a large rimmed baking sheet, toss together chicken, garlic, lemons, oregano, and 1 teaspoon oil; season with salt and pepper. Roast chicken, skin side up, until golden and cooked through, 25 to 30 minutes.
- Meanwhile, generously salt boiling water. Add orzo, and cook until al dente; drain well, and return to saucepan. Add dill and 1 tablespoon oil; season with salt and pepper, and mix gently to combine.
- In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. When chicken and orzo are ready, add arugula to bowl; toss to coat. Drizzle chicken with pan juices, and serve with lemon wedges, orzo, and arugula salad.
Nutrition Facts : Calories 733 g, Fat 38 g, Fiber 2 g, Protein 59 g
More about "roast lemon chicken with orzo food"
CHICKEN IN A POT WITH LEMON ORZO RECIPE - FOOD & WINE
From foodandwine.com
4.2/5 (27)Total Time 1 hr 45 mins
- Untruss the chicken, if it comes trussed, and remove all the string. If time allows, let it stand out on a board for 40 minutes or so to let the chill come off it. Heat the oven to 350ºF.
- Peel the garlic cloves, and peel and cut the carrots into three lengths across, and then into sticks. Wash the leeks to remove any mud, if needed, and cut into 1-inch rounds.
- Heat the oil in a large heavy-based Dutch oven with a tightly fitting lid; I use an enameled cast-iron oval Dutch oven 12 inches long, in which the chicken fits neatly, leaving just a small space all around it to fit the vegetables later. Place the chicken in the hot oil breast-side down to color the skin; I do this over high heat for 3–5 minutes, or until the skin is richly golden. Then turn the chicken the right way up.
- Take the pan off the heat and, aiming for the space around the chicken, finely grate in the zest from the 2 lemons, then grate or mince in the garlic (obviously some can end up on the chicken itself), add the dried tarragon (or thyme) and give a quick stir into the oil as best you can.
CHICKEN IN A POT WITH LEMON AND ORZO | NIGELLA'S RECIPES …
From nigella.com
Servings 4-6
LEMON-GARLIC CHICKEN RECIPE | KATIE LEE BIEGEL | FOOD NETWORK
From foodnetwork.com
Author Katie Lee BiegelSteps 5Difficulty Easy
HERBY ROAST CHICKEN WITH ORZO AND BUTTERBEANS
From itv.com
LEMON CHICKEN RECIPE WITH ORZO | OLIVEMAGAZINE
From olivemagazine.com
LEMON ROAST CHICKEN AND POTATOES : R/FOODPORN
From reddit.com
LEMON-CAPER CHICKEN WITH CREAMY ROASTED VEGETABLE ORZO
From blueapron.com
CHICKEN WITH LEMON AND ORZO RECIPE - BBC FOOD
From bbc.co.uk
ROAST CHICKEN WITH ORZO-KOTA ME KRITHARAKI - SOUVLAKI FOR THE SOUL
From souvlakiforthesoul.com
ROAST LEMON CHICKEN WITH ORZO | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.com
CRISPY SKILLET POTATOES WITH ROAST CHICKEN AND LEMON
From coles.com.au
ROASTED GREEK LEMON CHICKEN WITH ORZO - CALIFORNIA GREEK GIRL
From californiagreekgirl.com
HEALTHY LEMON AND PAPRIKA ROAST CHICKEN RECIPE | COLES
From coles.com.au
ROAST LEMON CHICKEN WITH ORZO – RECIPES NETWORK
From recipenet.org
INA GARTEN'S CHICKEN IN A POT WITH ORZO RECIPE - TODAY.COM
From today.com
ROASTED HERB BUTTER CHICKEN AND ORZO. - HALF BAKED HARVEST
From halfbakedharvest.com
ROASTED CHICKEN WITH LEMON AND ROSEMARY : R/KETORECIPES - REDDIT
From reddit.com
ROAST CHICKEN WITH ORZO - CHICKEN PASTA RECIPE - GOOD …
From goodhousekeeping.com
BARBECUED LEMON AND CAPER CHICKEN WITH POTATO SALAD
From coles.com.au
CRISPY CHICKEN WITH LEMON ORZO RECIPE | INA GARTEN | FOOD NETWORK
From acempakahutankasar.smh.com.my
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love