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. Buy a cut-up chicken, and divide the breast halves into two at home.

  • Prep:
  • Total Time:
  • Servings: 4
Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo

Source: Everyday Food, March 2008

Ingredients

  • 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
  • 1/2 teaspoon dried dill
  • 2 tablespoons red-wine vinegar
  • 3 bunches arugula (12 to 16 ounces total), thick stems removed, washed well

Directions

  1. Preheat oven to 450 degrees. Set a large saucepan of water to boil.

  2. 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.

  3. 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.

  4. 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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