Herb-Roasted Chicken with Orzo and Vegetables
Ingredients:
1 whole chicken (about 3-4 lbs)
2 tbsp olive oil
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
4 cloves garlic, minced
1 lemon, halved
Salt and pepper, to taste
1 cup orzo pasta
1 tbsp butter
1/4 cup grated parmesan cheese
Fresh parsley, chopped (for garnish)
Directions:
Preheat the oven to 375°F (190°C).
Rub the chicken with olive oil, minced garlic, thyme, rosemary, salt, and pepper. Stuff the chicken with lemon halves.
Roast the chicken on a rack in the oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
While the chicken is roasting, cook the orzo pasta according to package instructions. Drain and set aside.
In a pan, melt butter over medium heat and toss in the cooked orzo. Stir in parmesan cheese and season with salt and pepper.
Serve the roasted chicken alongside the creamy orzo. Garnish with fresh parsley for added flavor and color.
