Crispy Lemon Chicken with Orzo and Creamy Lemon Sauce

Étapes8

1. 1

   Étape 1. Marinate the chicken

   30 min

   Pat the chicken very dry. Toss with the oil and seasonings, then marinate for 30 minutes.

   haut de cuisse de poulethuile d'oliveselpoivre noirail en poudreoignon en poudrepaprikaorigan2 c.à.c. de 3 c.à.c.flocons de chili
2. 2

   Étape 2. Roast the chicken

   37m 30s

   Roast the chicken skin-side up at 425°F for 30–45 minutes.

   haut de cuisse de poulet
3. 3

   Étape 3. Broil the chicken

   1m 30s

   Broil for 1–2 minutes for crispier skin.

   haut de cuisse de poulet
4. 4

   Étape 4. Toast the orzo

   45s

   Melt the butter, add the orzo and toast for 30–60 seconds.

   beurre4 c.à.s. de 11 c.à.s.
5. 5

   Étape 5. Simmer the orzo

   Add the broth, salt, pepper and lemon zest. Simmer until tender, adding more broth as needed.

   bouillon de poulet3.8 tasse de 5.8 tasseselpoivre noirzeste de citron
6. 6

   Étape 6. Make the lemon sauce

   Melt the butter and sauté the garlic, red pepper flakes, oregano and black pepper. Add the broth and cream and gently simmer on the lowest heat until slightly thickened.

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7. 7

   Étape 7. Finish the sauce

   Add the lemon zest, juice, lemon slices and dill. Simmer low and finish with cold butter until glossy.

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8. 8

   Étape 8. Serve the chicken

   Serve the chicken over the orzo and spoon the sauce over the tops.

   haut de cuisse de poulet