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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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2008


  • 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


  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.

Cook's Notes

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

Reviews Add a comment

  • Tryin2Cook
    8 MAR, 2011
    Easy and delicious! I serve the chicken, lemons and garlic over the orzo and add broccoll to the mix as well. So good!
  • Angelalina
    5 MAR, 2011
    This was very tasty with lots of leftovers. Not always a huge fan of dill but it worked great with this recipe and with the orzo!
  • optic747
    17 OCT, 2010
    Simple and delicious! I added toasted sliced almonds to the salad for extra crunch.
  • amberweishaar
    18 JAN, 2010
    This was an easy and yummy meal. My husband isn't a fan of dill so I halved the amount?
  • CiaNahac
    1 MAR, 2009
    This was just okay. Easy, yes, but the chicken really didn't have much flaver except for the salt and pepper. The lemon really just roasted in the pan, but didn't flavor the chicken that well. The garlic was good but there wasn't enough of it. The orzo was okay, kind of bland. I think that fresh herbs, maybe basil or oregano and parsley, might have brightened it up more than dried dill did. (I served it with Broccoli Rabe sauteed in garlic, olive oil and that was awesome.)
  • Derailedlisa
    2 NOV, 2008
    Impress your guests with this awesome dish! Fancy yet simple! Loved it, I have never cooked with lemons but wow what a nice tart blend!
  • chickyboo718
    7 AUG, 2008
    Martha I love this dish very yummy!!!! Beth nyc
  • marleyagility
    26 JUN, 2008
    Delicious and easy. I made this as a main dish and served it with pesto pasta, broccoli, and a strawberry and romaine salad, and bread and olive oil. I will make this dish frequently and would definitely serve it to guests!
  • ssakry
    16 APR, 2008
    Very very good, easy and versatile! I added cut fresh asparagus to the chicken, lemons and garlic and they roasted perfectly together. Would be great with roasted tomatoes and squash too! Highly recommend.
  • cookfromcali
    12 MAR, 2008
    Very easy and delicious dinner. I used spinach for the salad since I prefer it over arugula. My 4 year old loved this dinner too. For him, I omitted the dill in the orzo and added parmesan cheese.