Roasted Chicken With Orzo Food

ROAST LEMON CHICKEN WITH ORZO

Steps:

• Preheat the oven to 450 degrees F and line a baking sheet with foil. Loosen the chicken skin with your fingers; rub 1 tablespoon olive oil over and under the skin. Stuff the lemon slices and garlic under the skin; season the outside with salt and pepper. Transfer the chicken to the prepared baking sheet, skin-side up. Roast until crisp and cooked through, about 25 minutes. Let rest 5 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the asparagus and cook, stirring occasionally, until tender and browned in spots, 2 to 3 minutes. Transfer to a plate.
• Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the onion and thyme to the skillet; cook, stirring, until the onion is tender, about 3 minutes. Stir in the orzo and cook, stirring, until lightly toasted, 2 to 3 minutes. Add 2 1/2 cups water and a pinch of salt. Simmer, stirring occasionally, until the orzo is tender, about 15 minutes. Remove from the heat; discard the thyme and stir in the asparagus and chives. Season with salt and pepper. Serve with the chicken and lemon wedges.

CHICKEN AND ORZO SKILLET

Steps:

• Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

THIS WHOLE ROASTED CHICKEN WITH LEMON-GARLIC ORZO MAKES MEAL PREP SO EASY

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.

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.

CHICKEN THIGHS AND ORZO

Steps:

• In a 5 to 6 quart Dutch oven, cook pancetta until browned. Remove pancetta, reserving 2 tablespoons drippings (add olive oil if necessary to equal 2 tablespoons.) Drain meat on paper towels & set aside.
• Brown chicken in drippings about 10 minutes, turning to brown evenly. Drain off fat.
• Add undrained tomatoes, orzo, garlic & 1 cup water. Bring to a boil & reduce heat.
• Simmer, covered, 25 to 30 minutes or until chicken is done (180ºF on meat thermometer) & orzo is tender.
• If necessary, cook an additional 2-3 minutes uncovered to thicken the pan sauce.
• Stir in pancetta, olives and basil & heat through.
• To serve, divide spinach among 6 plates. Top each with a thigh, some of the orzo mixture & some of the cheese.

CHICKEN CACCIATORE ONE-POT WITH ORZO

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp oil over the chicken and season well, then put skin-side up in an ovenproof casserole dish or roasting tin and bake for 20-25 mins until crisp and golden, but not cooked all the way though. Remove from the dish and put on a plate.
• Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until the onion is tender.
• Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes. Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well and season.
• Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.