One-Pan Roast Chicken Dinner With Orzo and Vegetables
Roast chicken dinner is a classic crowd pleaser. Crispy skin, juicy meat, and vegetables make for a quick and delicious weeknight dinner.
- 4 lb free range chicken
- 1 bunch thyme
- 2 medium lemon cut into quarters
- 5 Tbsp extra virgin olive oil
- 4 cloves garlic
- 1 cup orzo pasta
- 1 cup boiling chicken stock
- 1 Tbsp chopped fresh parsley or oregano
- 1 bunch broccoli rabe or tenderstem
Preheat the oven to 375°F. Put the chicken into an ovenproof dish (I use a cast iron one) or a roasting tin about 12inched across. Slice the onions thinly, and the lemons into quarters and add them to the dish with the chicken, along with the garlic cloves. Drizzle 4 Tbsp oil, and scatter with the thyme sprigs and season with salt and pepper.
Roast in the oven for 50 minutes. Remove from the oven. Sprinkle the orzo around the chicken and pour the stock over the orzo. Place the tenderstem in the pan and put this back in the oven to cook for 30 minutes. Check during this time to make sure the orzo isn’t drying – there should be enough stock, but top it up with a little boiling water if needed.
Once the 20 minutes are up the chicken should be cooked – use a thermometer or check that the juices run clear, with no trace of pink meat – and the orzo should be tender. The stock should also have been absorbed. Stir the fresh herbs into the orzo. Serve the chicken straight from the pan. A green salad or roasted red peppers are all you need on the side.