1 bunch thin asparagus, trimmed and cut into 2-inch pieces
1 small onion, chopped
2 to 3 thyme sprigs
1 cup orzo
2 tbsp chopped fresh chives
Instructions
Preheat the oven to 450 degrees and line a baking sheet with
foil. Loosen the chicken skin with your fingers; rub 1 tbsp olive
oil over and under the skin. Stuff the lemon slices and garlic
under the skin; season the outside with salt and pepper.
Transfer the chicken to the prepared baking sheet, skin-side up.
Roast until crisp and cooked through, about 25 minutes. Let
rest 5 minutes.
Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-
high heat. Add the asparagus and cook, stirring occasionally,
until tender and browned in spots, 2-3 minutes. Transfer to a
plate.
Reduce the heat to medium and add remaining 1 tbsp olive oil,
the onion and thyme to the skillet; cook, stirring, until the onion
is tender, about 3 minutes. Stir in the orzo and cook, stirring,
until lightly toasted, 2 to 3 minutes. Add 2.5 cups water and a
pinch of salt. Simmer, stirring occasionally, until the orzo is
tender, about 15 minutes. Remove from the heat; discard the
thyme and stir in the asparagus and chives. Season with salt
and pepper. Serve with the chicken and lemon wedges.
Originally Submitted
3/22/2015
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