Lemon-Roasted Chicken

Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo from The Martha Stewart Show

This delicious simple supper from "The Martha Stewart Show," adapted from the March 2008 issue of Everyday Food, will be a great midweek dinner for the family.

Serves 4.

1 chicken (3 1/2 pounds), cut into 10 pieces
6 cloves garlic, smashed
2 lemons, quartered
1 teaspoon dried oregano
3 tablespoons plus 1 teaspoon olive oil
Coarse salt and freshly 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. Bring a large saucepan filled with water to a boil over high heat.
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 quartered lemons, orzo, and arugula salad.
**Cooks Note:  This dish was very elegant looking with the lemon wedges.  This tasted very good.  I cooked it for a lot longer then 1/2 hour though.  More like an hour and a half and I used leg and thigh quarters..  It practically fell off the bone.
The Dilled Orzo seeems a bit bland to me.
Grandpa gave me lettuce from his garden so we had that instead of arugula.
Family Verdict:  Overall, tasty meal.
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