Roast Lemon Chicken with Orzo
From Carolyn Sizemore
Ingredients
4 chicken leg, quarters (about 12 ounces each)
3 Tablespoons extra-virgin olive oil
1 lemon (½ thinly sliced, ½ cut into wedges)
1 clove garlic, thinly sliced
Kosher salt and freshly ground pepper
1 bunch thin asparagus, trimmed and cut into 2-inch pieces
1 small onion, chopped
2 to 3 thyme sprigs
1 cup orzo
2 Tablespoons fresh chives, chopped
Instructions
Preheat the oven to 450° 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 ½ 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.
Original recipe from The Food Network
