Roasted Chicken with Orzo Salad
By Alli BerkeyPublished on February 20, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmedSalt and pepper ¼ cup extra-virgin olive oil 1 cup orzo 2 ounces (2 cups) baby arugula, chopped coarse6 ounces cherry tomatoes, halved4 ounces feta cheese, crumbled (1 cup)2 tablespoons capers, plus 1 teaspoon brine1 tablespoon grated lemon zest
Before You Begin
For best results, don't move the chicken while it browns in step 1.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in ovensafe 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, about 7 minutes. Flip chicken, transfer skillet to oven, and roast until chicken registers 175 degrees, 15 to 20 minutes.
- Meanwhile, bring 2 quarts water to boil in large saucepan. Add orzo and 1½ teaspoons salt and cook, stirring often, until al dente. Drain orzo and transfer to rimmed baking sheet. Toss with 1 tablespoon oil and let cool completely, about 15 minutes.
- Combine arugula, tomatoes, feta, capers and brine, lemon zest, ¼ teaspoon salt, ¼ teaspoon pepper, orzo, and remaining 2 tablespoons oil in bowl and toss to combine. Season with salt and pepper to taste. Serve orzo salad with chicken.
Time
30 minutesYield
Serves 4Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
¼ cup extra-virgin olive oil
1 cup orzo
2 ounces (2 cups) baby arugula, chopped coarse
6 ounces cherry tomatoes, halved
4 ounces feta cheese, crumbled (1 cup)
2 tablespoons capers, plus 1 teaspoon brine
1 tablespoon grated lemon zest
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
¼ cup extra-virgin olive oil
1 cup orzo
2 ounces (2 cups) baby arugula, chopped coarse
6 ounces cherry tomatoes, halved
4 ounces feta cheese, crumbled (1 cup)
2 tablespoons capers, plus 1 teaspoon brine
1 tablespoon grated lemon zest
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
¼ cup extra-virgin olive oil
1 cup orzo
2 ounces (2 cups) baby arugula, chopped coarse
6 ounces cherry tomatoes, halved
4 ounces feta cheese, crumbled (1 cup)
2 tablespoons capers, plus 1 teaspoon brine
1 tablespoon grated lemon zest
Why This Recipe Works
We brown the chicken on the stovetop to build a base of flavor and then make the orzo salad while the chicken finishes cooking in the oven.
Before You Begin
For best results, don't move the chicken while it browns in step 1.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in ovensafe 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, about 7 minutes. Flip chicken, transfer skillet to oven, and roast until chicken registers 175 degrees, 15 to 20 minutes.
- Meanwhile, bring 2 quarts water to boil in large saucepan. Add orzo and 1½ teaspoons salt and cook, stirring often, until al dente. Drain orzo and transfer to rimmed baking sheet. Toss with 1 tablespoon oil and let cool completely, about 15 minutes.
- Combine arugula, tomatoes, feta, capers and brine, lemon zest, ¼ teaspoon salt, ¼ teaspoon pepper, orzo, and remaining 2 tablespoons oil in bowl and toss to combine. Season with salt and pepper to taste. Serve orzo salad with chicken.
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