LEMON CHICKEN WITH ORZO
Here's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. -Shannon Humphrey, Hampton, Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, mix flour and garlic powder. Cut chicken into 1-1/2-in. pieces; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess., In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean., In same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges.
Nutrition Facts : Calories 399 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 807mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 9g fiber), Protein 32g protein. Diabetic Exchanges
LEMON-ROASTED CHICKEN WITH ARUGULA SALAD AND DILLED ORZO
Work on the orzo and salad while the chicken roasts-the whole meal will hit the table in about a half hour. When cut into small pieces and roasted at high heat, even bone-in chicken cooks quickly. Everyone will love this Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo for dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 35m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 733 g, Fat 38 g, Fiber 2 g, Protein 59 g
CRISPY CHICKEN WITH LEMON ORZO
Steps:
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
- Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
- Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
- Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
THIS WHOLE ROASTED CHICKEN WITH LEMON-GARLIC ORZO MAKES MEAL PREP SO EASY
Roasting a whole chicken is easier than you think, and provides endless leftovers (and meal-prep opportunities!) for the week ahead. First, a chicken is liberally seasoned with fresh herbs and lemon, then roasted to perfection with the breasts served fresh out of the oven over a fabulous lemon-garlic orzo. The wings, legs, and thighs can be set aside for to make anything from chicken pot pie to an immune-boosting soup.Herb-Crusted Roasted Chicken with Lemon-Garlic OrzoPrep Time: 15 minutesCook Time: 1 hour, 10 minutesRest Time: 10 minutesTotal Time: 1 hour, 35 minutesServings: 2-3Ingredients:For the Herb-Crusted Roasted Chicken1 (3½- to 4-pound) whole chicken4 Tbsp (½ stick) salted butter, at room temperature1 tsp dried oregano1 tsp dried rosemary1 tsp dried thyme1 tsp fine sea salt½ teaspoon ground black pepperFor the Lemon- Garlic Orzo12 ounces dried orzo1 cup cherry tomatoes, halved½ small red onion, finely chopped2 Tbsp fresh lemon juice (from 1 lemon)2 Tbsp extra-virgin olive oil½ tsp fine sea salt¼ tsp ground black pepper2 Tbsp chopped fresh parsley, for garnishDirections:1. To roast the chicken, preheat the oven to 400ºF.2. Remove the giblets from the cavity of the chicken and pat the chicken dry with a paper towel.3. In a small bowl, mix the butter, oregano, rosemary, and thyme until well combined.4. Rub about half the herb butter over the outside of the chicken. Using your fingers, gently lift the skin from the breast and smear the rest of the herb butter under the skin.5. Place the chicken in a roasting pan or on a rimmed baking sheet. Tuck the wing tips under the joint where the wing meets the chicken's body. Using about 6 inches of kitchen twine, tie the ends of the drumsticks together.6. Season the chicken with the salt and pepper. Roast for 1 hour 10 minutes, or until the juices run clear and/or an instant-read thermometer inserted into the thickest part of the thigh registers 165ºF. If the skin starts to brown too deeply, simply tent the chicken with a piece of aluminum foil.7. Meanwhile, make the lemon-garlic orzo: Cook the orzo according to the package instructions. Drain and transfer to a large bowl.8. Add the tomatoes, onion, lemon juice, olive oil, salt, and pepper to the orzo and stir to combine.9. Remove the chicken from the oven, tent it with foil (if it's not already tented), and let rest for 10 minutes. Carve the legs, thighs, and wings from the chicken, transfer to an airtight container, and refrigerate to use for leftovers. Carve the breasts from the chicken and slice them.10. Divide the chicken breasts and orzo between two plates. Garnish with the parsley and serve.From COOK ONCE DINNER FIX by Cassy Joy Garcia. Copyright © 2021 by Cassy Joy Garcia. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.COOK ONCE DINNER FIX, Amazon, $30All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada's Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.
Provided by Cassy Joy Garcia
Categories baking,chicken,dinner,garlic,lemon,msn feed,pasta,quick and easy
Time 1h25m
Yield 2-3 servings
Number Of Ingredients 15
Steps:
- To roast the chicken, preheat the oven to 400ºF.
- Remove the giblets from the cavity of the chicken and pat the chicken dry with a paper towel.
- In a small bowl, mix the butter, oregano, rosemary and thyme until well combined.
- Rub about half the herb butter over the outside of the chicken. Using your fingers, gently lift the skin from the breast and smear the rest of the herb butter under the skin.
- Place the chicken in a roasting pan or on a rimmed baking sheet. Tuck the wing tips under the joint where the wing meets the chicken's body. Using about 6 inches of kitchen twine, tie the ends of the drumsticks together.
- Season the chicken with the salt and pepper. Roast for 1 hour 10 minutes, or until the juices run clear and/or an instant-read thermometer inserted into the thickest part of the thigh registers 165ºF. If the skin starts to brown too deeply, simply tent the chicken with a piece of aluminum foil.
- Meanwhile, make the lemon-garlic orzo: Cook the orzo according to the package instructions. Drain and transfer to a large bowl.
- Add the tomatoes, onion, lemon juice, olive oil, salt and pepper to the orzo and stir to combine.
- Remove the chicken from the oven, tent it with foil (if it's not already tented) and let rest for 10 minutes. Carve the legs, thighs and wings from the chicken, transfer to an airtight container and refrigerate to use for leftovers. Carve the breasts from the chicken and slice them.
- Divide the chicken breasts and orzo between two plates. Garnish with the parsley and serve.
ROASTED GREEK LEMON CHICKEN WITH ORZO
This Greek-Lemon Chicken is a common weekly dish, but also the perfect comfort food in many Greek homes.
Provided by Mary Papoulias-Platis
Categories Main Dish
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 350 degrees.Wash chicken thoroughly with cold water.(remove the bag inside the cavity)Place breast side up in a deep baking dish.
- Slowly lift the breast skin careful not to tear it, and stuff the whole cloves inside gently.Sprinkle with olive oil, juice of half a lemon oregano, and salt and pepper.Place the other half of lemon inside the bird.
- Add ½ cup water to the pan.Place in oven at cook for 1-1½ hour, or until internal temperature reaches 140 degrees.
- When done, remove the chicken and place on a platter,cover, and let it rest.
- Adjust your oven to 400 degrees.
- Leaving the juice in the pan, use a spoon or strainer and lift out any bits of fat in the juice.
- Add the water (chicken broth) and tomato sauce, place pan back in the oven and let it come to a boil.
- Pull the pan out slightly and add the orzo, salt and pepper and stir to combine.
- Place the pan back in the oven , checking it often to stir and add more water if needed.
- Bake until softened for 15-20 minutes.
- Pull the orzo out when little juice remains, once it's cooled orzo will be nice and thickened.
- Serve with the roasted chicken.
- Orzo can be sprinkled with parm or feta cheese.
LEMON ORZO CHICKEN
Looking for something speedy for dinner? This lemon orzo chicken has asparagus, leeks and peas for a tasty supper that's low in fat
Provided by Liberty Mendez
Categories Dinner
Time 22m
Number Of Ingredients 10
Steps:
- Heat the oil in a pan and fry the leeks for 5 mins over a medium-high heat, adding a splash of boiling water from the kettle halfway through to steam them slightly. Add the orzo, asparagus and stock, and cook for 10 mins over a high heat, stirring continuously.
- Stir through the crème fraîche, lemon zest, juice, chicken, peas and most of the chives. Season and keep on the heat for 3-4 mins to warm through the chicken, adding a splash of water to loosen if needed. Divide between bowls and top with the remaining chives.
Nutrition Facts : Calories 534 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium
ORZO WITH LEMON AND HERBS
Orzo is popular to Italy and to Greece as well. This is a great side dish, or do as I do, by placing roasted chicken on top. I have also eaten this room temperature, with some great Italian bread and a glass of white wine. (I said I have done it, not that I do it on a regular basis)! LOL! Enjoy! Note: to get more juice out of your lemon, roll it on your counter or cutting board, applying some pressure;it will yield more juice, or microwave it for about 10 seconds or so. This is a low calorie dish weighing in at about 250 calories.
Provided by FLUFFSTER
Categories Low Cholesterol
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large nonreactive saucepan, bring the chicken stock to a rolling boil over moderate heat. Add the orzo and cook, stirring often to prevent sticking until most of the broh is absorbed and the orzo is tender an creamy, about 10 minutes.
- Remove the pan from the heat and stir in the oil, then the lemon juice and herbs. Season with salt and pepper. Serve, or tranfser to a baking dish and keep warm in a 350°F oven for up to 20 minutes.
LEMON-OLIVE CHICKEN WITH ORZO
This quick skillet recipe is a healthy all-in-one meal. I just add a tossed salad for a menu the entire family loves. -Nancy Brown, Dahinda, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan., Add broth to skillet; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Return chicken to pan. Cook, covered, 5-8 minutes or until pasta is tender and a thermometer inserted in chicken reads 170°.
Nutrition Facts : Calories 345 calories, Fat 17g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 636mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
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