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Lemon roast chicken with minted pea orzo
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2 onions, chopped
800g pack essential Chicken Thighs
28g pack coriander, finely chopped
1 unwaxed lemon
500ml pack Cooks’ Ingredients Chicken Stock
250g essential Orzo
2 cloves garlic, crushed
250g frozen peas
2 tbsp fresh mint, finely chopped, plus extra leaves
1. Preheat the oven to 200°C, gas mark 6. Scatter the onions in a small roasting tray, just large enough to take the chicken in a single layer. 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 cooked through with no pink meat and the juices run clear.
2. Towards the end of roasting, bring the stock to the boil in a saucepan. Add the orzo 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 the stock is absorbed.
3. Set the chicken aside and keep warm. Tip the pasta mixture into the chicken tray and stir in the juices. Pile onto plates and top with the chicken and lemon. Serve scattered with extra mint.
Typical values per serving:
1 of your 5 a day
This recipe was first published in September 2018.