Lemon Chicken with Dill Orzo & Chickpeas

For your Shopping Cart:

A tasty dish inspired by some of your favorite Mediterranean flavors. Lemon-roasted chicken is served over a bed of orzo and chickpeas with fresh lemon and dill. The perfect weeknight meal!

Ingredients:

Chicken:

• 4 pounds chicken, about 10 pieces (breasts, thighs and legs)
• 6 cloves garlic, smashed
• 2 lemons, quartered
• 1 tablespoon fresh oregano, chopped
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• DeLallo Coarse Sea Salt and ground Pepper

Orzo:

• 1 cup DeLallo Organic Whole Wheat Orzo
• 1 (14-ounce) can DeLallo Chickpeas
• 1/4 cup fresh chopped dill
• 4 tablespoons butter
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• DeLallo Coarse Sea Salt and ground Pepper

Directions:

Preheat oven to 450˚ F. Bring a saucepan of salted water to a boil.

On a large baking sheet, toss chicken, garlic, lemons, oregano and olive oil. Season with salt and pepper. Roast the chicken until golden and cooked through, about 30 minutes.

In the meantime, add orzo to the boiling water and cook for al dente texture. Drain and return to the saucepan. Add chickpeas, dill, butter, lemon juice and Dijon mustard. Season with salt and pepper and sauté together for 5 minutes on medium-high heat.

Serve chicken with lemon wedges and orzo salad. Drizzle with pan juices.

Serves 4 to 6 Printer-friendly version