Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo

By Dixie8686

Ingredients

• 1 chicken (about 3 1/2 pounds), cut into 10 pieces
• 6 garlic cloves, smashed
• 2 lemons, quartered
• 1 teaspoon dried oregano
• 3 tablespoons plus 1 teaspoon olive oil
• Coarse salt and 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

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 450 degrees. Set a large saucepan of water to boil.

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 lemon wedges, orzo, and arugula salad.