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One Pot Lemony Spring Chicken and Orzo

An oven-braise will create an aromatic and tender roast chicken, accompanied by charred spring vegetables and orzo fluffed up in the stock and aromatics. A wonderful Spring Sunday roast, leftovers are great during the week.
Course Main Course
Cuisine North American
Keyword asparagus, lemon, orzo, preserved lemon paste, roast chicken, spring greens
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 4

Ingredients

  • 1.6 kg 3 1/2 lb chicken
  • salt and pepper
  • 1 head of garlic, divided
  • 2 lemons, divided
  • 6 sprigs fresh thyme, divided
  • 2 tbsp olive oil
  • Bunch spring onions or scallions, roots and dry green ends trimmed away
  • 150 g 5 oz asparagus, trimmed from any woody ends
  • 150 g 5 oz runner beans, trimmed and cut into thirds, you can also use green string beans if this is all you can find. See Notes Below
  • 80 g 2.8 oz spring greens, like a combo of baby spinach, arugula, watercress and basil
  • 1 tbsp preserved lemon paste, see Notes
  • 600 ml 2 1/5 cups chicken stock
  • 300 g 1 1/2 cups orzo

Instructions

  1. Season the cavity of the chicken with salt and pepper. Set aside 4 cloves of garlic from the head of garlic, and place the remaining head into the cavity. Add four sprigs fresh thyme into the cavity. Cut one lemon into quarters and stuff it into the cavity as well. Set aside.
  2. Heat the oven to 350F (160°C). Put a large, lidded, flameproof casserole over a medium-high heat and add the oil. Once hot, add the spring onions and sear on each side till just browned in spots, about 30-35 seconds, then remove to a plate with tongs. Do the same with the asparagus and runner beans. Set aside for later.

  3. Add the prepared chicken to the pan breast-side down and cook for about 3 minutes until the skin is golden, adjusting the chicken so that both breasts get equal time at browning. Adjust the heat if necessary. Turn it over and reduce the heat to medium. Sprinkle the breasts and legs with salt and pepper.

  4. Smash the remaining garlic cloves and add them to the pan, stirring them around in the oil.

  5. Pour in the stock. Bring everything to the boil, then add the lid and pop in the oven. Braise for 1 hour, 10 minutes.

Spring Greens Cream

  1. While the chicken braises, put half of the spring greens into a blender.

  2. Zest the remaining lemon, and then juice it. Add the lemon juice and preserved lemon to the blender with the greens, and whizz it all to a paste.

  3. *I find that a small chopper or Nutri-bullet type blender works best.

  4. Take the pot out of the oven, then stir the orzo and the whizzed Spring Greens Cream. Cover and return to the oven for 10 minutes.

  5. Add the charred vegetables around the chicken over the simmering orzo. Cover again and return to the oven for 5 minutes.

  6. Remove the lid and leave to stand for 15 minutes – this gives the chicken a chance to rest and the orzo will finish absorbing the liquid. While it is resting, chop the remaining spring greens into smaller bite sized pieces.
  7. Remove the vegetables to a serving plate. Remove the chicken to the same serving plate or a cutting board to cut into four to six portions. Stir the remaining chopped spring greens through the orzo and transfer it all to the serving dish.

  8. Finish the entire dish with salt and pepper and the reserved lemon zest, and the leaves from the remaining two thyme sprigs.

  9. Leftovers can be stored in a sealed container and served, warmed through in a greased skillet set on low. Break up any remaining chicken and stir it through the orzo, to create a lovely casserole type dish. A splash of lemon or even a sprinkling of parmesan cheese is a lovely addition.

  10. See blog post for more details and suggestions.

Recipe Notes

Preserved Lemon Paste
1 large unwaxed lemon, trimmed of ends
1/4 cup (60 ml) lemon juice (from about 2-3 lemons)
2 tsp sea salt
Cut the lemon into 1/4 inch (1/2 cm) thick rounds and remove any seeds. Put these as well as the lemon juice and salt into a small sauce pan which has a lid.
Place it on medium-high heat. Bring it to a simmer and then reduce the heat to medium-low. Cover with the lid and cook for 12-14 minutes. the rinds should start to look translucent and the juice will have reduced by about half.
Let it cool slightly and then transfer to a small food processor or good blender. Whiz till you have achieved a smooth-ish, spreadable paste. Transfer to a small glass jar with a lid. Smooth out the top and drizzle olive oil on top to seal the lemon paste. Put the lid on. Keep in the fridge. If you continue to add a bit of oil after each use, this jar will last just fine in the fridge for a couple of months. Add it to roasts, marinades, even salad dressings etc.
Adapted from OTK Extra Good Things cookbook by Noor Murad and Yotam Ottolenghi

If you want to replace the runner beans, snow or snap peas in their shells would work.  If you would like to use shelled peas, then don't go through the initial charring process, just add them in at the end when the vegetables are returned to the pot once the orzo has started to cook.

I say this feeds four, it will probably feed six! Inspired by a dish from Delicious.