When I’m preparing meals for the week I keep two things in mind, 1. What is on sale at the grocery store 2. How much time do I have to prepare the meal each night. Tuesday nights are usually my late night and this meal was perfect for me be able to prep ahead of time so my husband only had to cook it. Tonight landed up being a light night at work so I was able to enjoy cooking and eating the meal with my family.
It couldn’t have worked out better because they had the Organic Chicken Grill pack on sale this week. It was a perfect fit for our family because my husband and I could enjoy the chicken breast while my daughter got to eat up the drumsticks (her favorite)! Often clients automatically eliminate dark meat chicken because the fear it is less healthy, but what if I told you that dark meat chicken has more Niacin than white meat chicken and contains only about 20 calories more ounce. I find when roasting it stays much more moist too.
The prep for this recipe is simple, but the chicken does take a little while to cook since I used bone-in chicken. The slice of lemon and garlic just get slipped under the skin…easy peasy. It was moist and tender.
The Orzo mixture is pretty simple. It only take minimal chopping and preparation. You can easily prep this part while the chicken is cooking.
- 2 bone-in chicken breast and 4 chicken legs
- 2 tablespoon olive oil
- 1 lemon, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 bunch asparagus, cut in 2 inch pieces
- 1 onion, chopped
- 2 sprigs of thyme
- 1 cup orzo
- 1 tablespoon chives
- Himalayan Salt and Pepper
- Preheat the oven in 450 degrees. Line a cookie sheet with foil and put chicken on the tray. Using 1 tablespoon of olive oil rub skin with olive oil. Stuff chicken with sliced lemon and garlic. Season with salt and pepper. Cook chicken until reaches 165 degrees or about 40 minutes and juices run clear.
- In the meantime, prepare asparagus, onion thyme and chives. Heat 1 tablespoon of olive oil in large sauté pan and add asparagus. Cook asparagus until soft, about 5 minutes. Remove asparagus from the pan and set aside.
- Add last tablespoon of olive oil and sauté onion and thyme until onions are translucent. Add orzo and cook for about 3 minutes or until lightly toasted. Add 2½ cups water and bring to a boil stirring often. Lower heat and allow to simmer until cooked and tender. Remove thyme. Mix in chives and asparagus and top with chicken.