Name: Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo
Prep time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 Chicken; 6 clove garlic; 2 lemons; 1 tsp. dried oregano; 3 tbsp. plus 1 teaspoon olive oil; Coarse salt; ground pepper; 1 c. orzo; 1/2 tsp. dried dill; 2 tbsp. red-wine vinegar; 3 bunch arugula

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

Step 2On a large rimmed baking sheet, toss together the chicken, garlic, lemons, oregano, and 1 teaspoon of oil; season with salt and pepper. Roast the chicken, skin side up, until golden and cooked through, 25 to 30 minutes.

Step 3Meanwhile, generously salt the boiling water. Add the orzo, and cook until al dente; drain well, and return to the saucepan. Add the dill and 1 tablespoon of oil, season with salt and pepper, and mix gently to combine.

Step 4In a large bowl, whisk together the vinegar and remaining 2 tablespoons of oil; season with salt and pepper. When the chicken and orzo are ready, add the arugula to bowl and toss to coat. Drizzle the chicken with pan juices, and serve with lemon wedges, orzo, and arugula salad. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.

Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo

Ingredients

Directions

Chicken Recipes