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.
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.