Spatchcocking the chicken ensures faster cooking and crispier skin, while the orzo absorbs all the delicious flavors from the herbs, chicken drippings, and broth. Everything cooks together in one pan, making cleanup easy and results consistently delicious. It’s hearty, aromatic, and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
whole chicken salt black pepper olive oil garlic fresh rosemary fresh thyme fresh parsley lemon onion orzo pasta chicken broth butter
Directions
Preheat the oven to 425°F.
Place the chicken breast-side down on a cutting board. Using kitchen shears, remove the backbone and flatten the chicken by pressing firmly on the breastbone.
Season the chicken generously with salt and black pepper on both sides. Rub with olive oil, minced garlic, chopped rosemary, thyme, and parsley. Squeeze lemon juice over the chicken and set the lemon halves aside.
Heat a large oven-safe skillet or roasting pan over medium heat. Add a little olive oil and sear the chicken skin-side down until golden, then flip and remove from the pan.
In the same pan, add sliced onion and cook briefly until softened. Stir in the orzo and toast for about one minute.
Pour in the chicken broth and add butter, scraping up any browned bits from the pan. Nestle the chicken on top of the orzo, skin-side up, and tuck the reserved lemon halves into the pan.
Transfer to the oven and roast until the chicken is cooked through and the orzo is tender, about 40 to 45 minutes. If needed, add a splash of broth during cooking to keep the orzo creamy.
Remove from the oven and let rest for 10 minutes before serving.
Servings and timing
This recipe serves 4 to 6 people. Preparation time is about 15 minutes. Cooking time is approximately 45 minutes. Total time is around 1 hour.
Variations
You can add vegetables such as cherry tomatoes, spinach, or zucchini to the orzo for extra color and nutrition. Swap fresh herbs for dried if needed, or add paprika or chili flakes for a warmer flavor profile. Bone-in chicken thighs can also be used instead of a whole chicken.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop with a splash of broth to keep the orzo from drying out. Avoid overheating to maintain the chicken’s tenderness.
FAQs
What does spatchcock mean?
Spatchcocking is a technique where the backbone is removed so the chicken can lay flat and cook evenly.
Do I need special tools to spatchcock a chicken?
Kitchen shears make it easier, but a sharp knife can also work.
Can I use boneless chicken?
Yes, but cooking time will be shorter and the dish will be less rich.
Is orzo a rice or pasta?
Orzo is a type of pasta shaped like rice.
Can I make this dish ahead of time?
It’s best fresh, but you can prep the chicken and herbs a few hours in advance.
How do I keep the orzo from getting mushy?
Use the correct liquid amount and check for doneness toward the end of cooking.
Can I make this dairy-free?
Yes, simply omit the butter or replace it with extra olive oil.
What herbs work best for this recipe?
Rosemary, thyme, and parsley are classic, but oregano and sage also work well.
Can I cook this on the stovetop only?
It’s not recommended, as the oven ensures even cooking of the chicken.
How do I know when the chicken is done?
The chicken is ready when the internal temperature reaches 165°F and the juices run clear.
Conclusion
Herb Spatchcock Chicken with Orzo is a flavorful, rustic dish that delivers both comfort and elegance in one pan. With juicy chicken, fragrant herbs, and perfectly cooked orzo, it’s a recipe you’ll return to again and again for reliable, crowd-pleasing results.
Herb Spatchcock Chicken with Orzo is a hearty one-pan meal featuring juicy, evenly roasted chicken and tender orzo infused with fresh herbs, lemon, and savory pan juices.
Ingredients
1 whole chicken (4–5 lb), spatchcocked
1 1/2 tsp salt
1 tsp black pepper
3 tbsp olive oil
4 cloves garlic, minced
2 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
1 lemon, halved
1 medium onion, sliced
1 1/2 cups orzo pasta
3 cups chicken broth
2 tbsp butter
Instructions
Preheat the oven to 425°F (220°C).
Place the chicken breast-side down and remove the backbone using kitchen shears. Flip and press firmly to flatten.
Season the chicken on both sides with salt and black pepper. Rub with olive oil, garlic, rosemary, thyme, and parsley. Squeeze lemon juice over the chicken and reserve lemon halves.
Heat an oven-safe skillet or roasting pan over medium heat with a little olive oil. Sear the chicken skin-side down until golden. Flip and remove from pan.
Add onion to the pan and cook until softened. Stir in orzo and toast for 1 minute.
Pour in chicken broth and add butter, scraping up browned bits. Nestle chicken on top, skin-side up, and add reserved lemon halves.
Transfer to oven and roast for 40–45 minutes, until chicken reaches 165°F and orzo is tender. Add more broth if needed.
Remove from oven and rest for 10 minutes before serving.
Notes
Spatchcocking helps the chicken cook evenly and faster.Add vegetables like spinach or cherry tomatoes for variation.Let the chicken rest before serving for juicier results.
