Preparing a roast doesn’t have to mean a series of pots on the hob, trying to ensure everything cooks at the same rate. This roast has it all. You have double carbs – orzo and stuffing – but it works because the bread becomes deliciously soft and soggy with the juices from the tomatoes.1 tbsp chopped flat-leaf parsley leaves, or chopped leaves from 4 oregano sprigsPut the chicken into an ovenproof dish – I use a cast-iron one – which is 30cm in diameter.
Rub the chicken – breast and legs – with the cayenne, sprinkle with the rest of the dried oregano, then season the bird and drizzle it with olive oil.Sprinkle the orzo around the chicken and pour on the boiling stock. Return to the oven for a final 20 minutes. Check during this time to make sure the orzo isn’t becoming dry: there should be enough stock in it, but top it up with a little boiling water if you need to.
The chicken should be cooked: check by piercing it deeply between the leg and the body, the juices that run out should be clear, with no traces of pink. The orzo should be tender and the stock should have been absorbed. Stir the fresh chopped herbs into the orzo and serve the chicken straight from the dish. A green salad or roasted red peppers is all you need on the side.INTERIORS: By clicking subscribe, you agree to receiving future communications from IMAGE and are happy for your data to be shared with IMAGE.
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Source: JOEdotie - 🏆 31. / 51 Read more »
Source: JOEdotie - 🏆 31. / 51 Read more »
Source: JOEdotie - 🏆 31. / 51 Read more »