Lemon-Garlic Roasted Chicken with Dilled Orzo, by sharon

October 19, 2009

I made this over a month ago for my anniversary dinner, and it was such a hit that I decided to make it again. Originally found in a copy of EveryDay Food, I (as per usual) tweaked it more to my taste.  That means more garlic and more lemon!

Lemon-Garlic Roasted Chicken with Dilled Orzo

1 chicken, cut into 10 pieces
3 lemons, quartered
8-10 cloves of garlic, smashed
olive oil
salt and pepper
1 teaspoon dried oregano
1 cup dried orzo
1/2 teaspoon dried dill

Preheat oven to 450 degrees.  If you’ve purchased a chicken already cut into pieces, you’re almost done. Using a large, sharp knife, cut each chicken breast in half horizontally. This makes all the pieces almost equal size, which is what allows them to cook quickly and evenly.

On a rimmed baking sheet, toss chicken, lemon and garlic cloves with a teaspoon (I used a little more) of olive oil, salt, pepper, and oregano. Arrange skin side up.

Bake for 25-30 minutes, until evenly browned and cooked through.

While the chicken is cooking, bring a pot of water to boil. Add orzo and cook until al dente. Drain and return to pan. Toss with 1 tablespoon olive and dried dill.

Serve chicken pieces arranged over the orzo.  I highly suggest you drizzle some of the pan juices over everything as well.

While the chicken was cooking, I made roasted carrots underneath. Easy peasy: chop some carrots. Toss them on a rimmed baking sheet with a teaspoon of olive oil, salt, pepper, and ground thyme. Roast at 450 degrees for 20-30 minutes, shaking once or twice while cooking.



Lemon-Sage Chicken, by sharon

October 23, 2008

I can’t remember where I saw this recipe, but I’ve made it a few times by now. It is just so easy and delicious! My father came into town a few days ago and this was the dinner I made to impress him. I keep trying to get pictures, but the food gets torn into before I can snap any. It does smell awfully good while it’s cooking, so I can’t really blame anyone for diving right in. Next time, maybe.


1 whole fryer chicken
1 stick of butter, softened
zest and juice of 1 lemon
2 garlic cloves, chopped
2 garlic cloves, smashed
2-3 tablespoons fresh sage, chopped


Preheat oven to 450 degrees. Remove any bits from inside the chicken (sometimes they’re in there, sometimes not), rinse the chicken inside and out, and pat dry. Sprinkle the chicken, inside and out, with salt and pepper. Using your finger, gently loosen the skin over the breasts. Combine the butter, sage, garlic, lemon zest, and lemon juice in a bowl. Rub all of the butter over, around, and inside of the chicken. Put a few dollops of the butter underneath the skin you loosened.

Roast at 450 for 25 minutes. Then reduce the heat to 375 degrees and continue roasting for another 30-40 minutes. Test for doneness by pricking the thickest part of the thigh–if the juice runs clear, your chicken is cooked.

Remove from oven, cover with foil, and let rest for at least 15 minutes before carving.

Print this recipe!

When the chicken was roasting at the lower temperature, I roasted some carrots on the rack beneath it. This is so easy that it doesn’t even require a recipe: Chop fresh carrots into large rounds. If the carrot is especially thick at one end, chop those rounds in half. Scatter in an even layer across a pan. Drizzle with olive oil and season with salt and ground thyme. Roast until tender.

I also served haricotes verte. These are much more slender than regular green beans and cook much faster. Also, there’s no string to deal with. I quickly boiled them in a large pan, then rinsed them off in cool water to stop the cooking. In the pan, I put in a tablespoon of butter over medium heat, lemon zest, salt, and pepper. I threw the beans back in and tossed to coat.