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Lemon roast chicken with minted pea orzo
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2 onions, chopped
800g pack essential Waitrose Chicken Thighs
28g pack coriander, finely chopped
1 unwaxed lemon
500ml pack Cooks’ Ingredients Chicken Stock
250g essential Waitrose Orzo Pasta
2 cloves garlic, crushed
250g frozen peas
2 tbsp fresh mint, finely chopped, plus extra leaves to scatter
1. Preheat the oven to 200°C, gas mark 6. Scatter the onions in a roasting tin and put the chicken, skin removed, on top. Sprinkle over the coriander and season. Halve the lemon lengthways, then slice. Arrange over the chicken. Roast for 40-50 minutes until the chicken is golden and cooked through and the juices run clear.
2. Towards the end of roasting, bring the stock to the boil in a saucepan. Add the pasta and garlic and cook for 8 minutes. Stir in the peas and mint and cook for 3-4 minutes, adding more water if required, until the pasta is soft and stock absorbed.
3. Set the chicken aside and keep warm. Tip in the pasta mixture and stir in the juices. Pile onto plates and top with the chicken and lemon. Serve scattered with extra mint leaves.
Typical values per serving:
1 of your 5 a day
This recipe was first published in Thu Mar 01 10:01:00 GMT 2018.