Description
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.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 145 mg
