Roast Chicken Orzo with Fennel, Lemon and Parmesan

This recipe is inspired by the goddess that is Nigella Lawson. I’ve been wanting to try her ‘Chicken in a Pot with Lemon and Orzo’ recipe for a while and this is my version. It’s a true one pot dish which makes one chicken go a long way. Roasting the chicken on top of the orzo and vegetables allows all the chicken juices to be absorbed by the pasta grains, making them extra delicious. It’s a great way to enjoy a roast but without the many pots and pans and often hefty price tag. Healthy and so comforting at this time of year, this will become a regular recipe in your household I’m sure. Already thinking of which flavour variations to come up with next…

(Serves 6 £1.51 per portion)

1. Place a 1.5kg chicken in a large casserole pot. Put half a lemon, a couple of garlic cloves with the skins on and a few sprigs of thyme in its cavity. Drizzle over a good amount of olive oil, sprinkle with sea salt flakes and plenty of black pepper and rub all over the chicken. Roast at 180C/160C fan for 40 mins.
2. After 40 mins, remove the partially cooked chicken to a plate and fry off a finely chopped onion with a finely chopped fennel bulb and a couple of carrots in the leftover fat over a medium heat for 10 mins until soft and caramelised. Add a couple of crushed garlic cloves, 1/2 tbsp of dried tarragon and 1 tsp fennel seeds. Fry for a couple of mins before adding a good glug of dry white wine. Allow the liquid to reduce until it is almost gone before adding 2 bay leaves, 1 tbsp lemon zest and 300g dried orzo.
3. Stir for a few mins so the orzo becomes slightly toasted. Put the chicken back in the pot, add 500ml good quality chicken stock and put the lid back on. Put back in the oven for 20 minutes (during this time all the lovely chicken juices will be absorbed into the orzo making it extra tasty. Check if the chicken is cooked after 20 mins by poking the leg or drumstick to see if the juices run clear.
4. Once the chicken is cooked, remove to a plate to rest while you finish the orzo. Add 150g frozen peas, a big handful of chopped parsley, the zest and juice of half a lemon and 50g grated parmesan. Season and stir well. Taste and add more seasoning, lemon or parmesan if needed.
5. Carve the chicken and serve the orzo in big bowls with the sliced chicken on top. Top with more parsley and parmesan and enjoy for maximum comfort.