Oven-Baked Lemon Chicken with Orzo Pasta
Votes: 6
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 649, total fat 27 G., saturated fats 6 G., proteins 50 G., carbohydrates 47 G., fiber 4 G., cholesterol 221 mg, sodium 179 mg, sugar 1 G.
Calories 649, total fat 27 G., saturated fats 6 G., proteins 50 G., carbohydrates 47 G., fiber 4 G., cholesterol 221 mg, sodium 179 mg, sugar 1 G.
Young asparagus and sparkling lemon make this pasta and chicken dish spring-fresh and vibrant. Bake chicken legs, tucking thin slices of lemon and garlic under the skin. Serve with orzo pasta with asparagus and green onions, and lemon wedges for drizzling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 chicken legs (approximately 350 g each)
- 3 tablespoons extra-virgin olive oil
- 1 lemon (half thinly sliced, half cut into wedges)
- 1 clove garlic, thinly sliced
- 1 bunch of asparagus, thinly sliced into 5cm pieces (remove tough ends)
- 1 small onion, chopped
- 2-3 sprigs of thyme
- 1 cup orzo pasta
- 2 tbsp chopped fresh chives
We recommend
Recipes with similar ingredients: chicken legs, asparagus, orzo pasta, lemon, thyme
Cooking the dish according to the recipe:
- Preheat oven to 450°F (230°C) and line a baking sheet with foil. Loosen the chicken skin with your fingers; rub 1 tablespoon of olive oil inside and out. Place thin lemon slices and garlic under the skin and sprinkle the outside with salt and black pepper. Transfer the chicken skin-side up to the prepared baking sheet. Bake until crisp and cooked through, about 25 minutes. Let rest for 5 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the asparagus and cook, stirring occasionally, until tender and browned in spots, 2-3 minutes. Transfer to a plate.
- Reduce heat to medium and add the remaining 1 tablespoon olive oil, onion, and thyme to the skillet; cook, stirring, until the onion is softened, about 3 minutes. Add the orzo and cook, stirring, until the pasta is lightly browned, 2 to 3 minutes. Add 2 1/2 cups water and a pinch of salt. Simmer, stirring occasionally, until the orzo is tender, about 15 minutes. Remove from heat, discard the thyme, and stir in the asparagus and chives. Season with salt and pepper to taste. Serve with the chicken and lemon wedges.
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