Sunday, April 22, 2012

Lemon-Roasted Chicken with Orzo Pilaf, Dill and Arugula Salad

This came originally from a Martha Stewart recipe I've pulled easily 2 years ago.  My version simplifies the process a little (using Trader Joe's orzo pilaf that comes with seasoning.)  A nutritious and filling dinner that has amazing zing.  The more I cook, the deeper my love for lemon and arugula; they pair perfectly in this dish.

Ingredients:
Serves 4
1 chicken (about 3 1/2 pounds), cut into 10 pieces*
6 garlic cloves, smashed
2 lemons, quartered
1 teaspoon dried oregano
3 tablespoons plus 1 teaspoon olive oil
Coarse salt and ground pepper
1 cup orzo (or 1 box Trader Joe's Orzo Pilaf)
1/2 teaspoon dried dill
2 tablespoons red-wine vinegar
3 bunches arugula (12 to 16 ounces total), thick stems removed, washed well
*You can have a butcher cut your chicken, or if you want to brave the task yourself, here's a good link to get you started: http://www.finecooking.com/item/18461/how-to-cut-a-whole-chicken-into-pieces


Directions:
Preheat oven to 450 degrees.  Set a large saucepan of water to boil (if you are making plain orzo, and not using Pilaf mix).

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 tablepoon oil; season with salt and pepper, and mix to combine (or make Trader Joe's Orzo Pilaf using instructions on box; sprinkle final cooked orzo with a touch of dill.)



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.






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