- 6
- 10 mins
- 19 mins
Ingredients
- 1 whole broiler/fryer chicken, about 5 pounds (giblets removed), cut into 6 pieces
- 3/4 teaspoon salt
- 2 lemons
- 3 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1 fennel bulb (about 1-1/4 pounds), trimmed, cored and sliced
- 1 cup dry orzo
- 1/3 cup pitted kalamata olives, halved
- 1/3 cup crumbled feta cheese
Preparation
Step 1
Heat oven to 425 degrees F. Pat chicken pieces dry. Loosen skin and sprinkle 1/4 teaspoon of the salt under skin. Grate zest of one lemon, then cut lemon in half and juice. In small bowl, stir together 2 teaspoons of the zest, 2 tablespoons of the lemon juice, remaining 1/2 teaspoon salt, the garlic, oregano and pepper. Tuck half of this mixture under skin of chicken. Cut peel off second lemon; chop fruit into pieces.
Add olive oil to remaining herb mixture in bowl. Toss with sliced fennel and chopped lemon. Transfer to a large baking dish. Top with chicken pieces and bake at 425 degrees F for 40 minutes or until instant-read thermometer inserted in thickest part of the breast registers 160 degrees F.
Meanwhile, cook orzo following package directions, about 9 minutes. Drain and transfer to a bowl. Transfer chicken to a platter and spoon fennel and 1 tablespoon of the pan drippings in with orzo. Add olives and feta to bowl and stir to combine. Serve warm.
Servings Per Recipe: 6 PER SERVING: 416 cal., 12 g total fat (3 g sat. fat), 134 mg chol., 684 mg sodium, 32 g carb. (5 g fiber), 45 g pro.