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
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.