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.
Everyday Food, March 2008
- Prep Time 15 minutes
- Total Time 35 minutes
- Yield 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
- 1/2 teaspoon dried dill
- 2 tablespoons red-wine vinegar
- 3 bunches arugula (12 to 16 ounces total), thick stems removed, washed well
- Preheat oven to 450 degrees. Set a large saucepan of water to boil.
- 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 tablespoon oil; season with salt and pepper, and mix gently to combine.
- 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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