Lemon-Roasted Chicken with Oregano Orzo

Ahhh…. the smell and sounds of fall are in the air.  The sound of children in agony as I drag them out of their snuggly beds is music to my ears.  The hours of seventh grade math homework has been something that I have looked forward to since I was in seventh grade, ( I hope you all detected the severe sarcasm in that last statement).  How many times can one person back down the driveway only to drive right back up again, because someone forgot a sweatshirt or a trombone before the neighbors take notice? This morning it was 7 times, (I am being serious).



To have summer again would be fabulous.  Lemon-Roasted Chicken with Oregano Orzo tastes like summer.  The smell of lemon intermingling with garlic and roasted meat is enough to make anyone’s mouth water.  The cloves of garlic and the lemon wedges caramelize and leave the chicken coated in a sticky sweetness.  This recipe is perfect for a weeknight dinner, with very little prep, or perfect for a Sunday afternoon.  Sunday, especially if it is followed by http://sara826-itstartedwithone.blogspot.com/2011/09/sweet-sundays-lemon-ginger-bundt-cake.html aka Lemon Ginger Bundt Cake.



I found this recipe in the same cookbook as the Lemon Ginger Bundt Cake,  Everyday Food by Martha Stewart Living publications.  Again it is a great source of inspiration and it has great ideas not only for dinner, but for meals cooked in the microwave and for sack lunches.   I did make a few changes.  The original recipe was called for dried dill and orzo.  I added the oregano instead because that is what I had on hand.  I served a side salad and crescent rolls and we had a feast! 

Lemon-Roasted Chicken with Oregano Orzo

3 1/2 pounds of assorted chicken pieces.  I use legs, thighs and wings.  My family likes these the best.
6 garlic cloves, smashed
2 lemons quartered
1teaspoon dried oregano
3 tablespoons, plus 1 teaspoons olive oil
Salt and pepper
1 cup orzo
1/2 teaspoon dried oregano
2 tablespoons red-wine vinegar

1  Preheat the oven to 45o degrees.

2.  In a large baking pan or baking sheet, toss together chicken, garlic, lemons, oregano and 2 tablespoons olive oil.



3.  Season with salt and pepper.

4.  Roast chicken skin side up, until golden and cooked through about 1 hour.

5. In the last half of the cook time, put a pot of salted water on the stove and bring to a boil.

6.  Add orzo and cooked until tender to the tooth (al dente) and drain.  Return to the sauce pan and add the oregano and 1 tablespoon oil and sprinkle with red wine vinegar.

7.  Serve the chicken over the orzo in a great dish.  The chicken creates it’s own sauce and will coat the orzo.