This spring chicken and orzo pot roast recipe appeared in last month's Delicious magazine. It looked delicious and I knew straight away I wanted to make it!
Pot roasting chicken makes sure it’s tender and juicy. The orzo is cooked in the pot too, so it fully absorbs the full of flavour juices. Watercress adds pepperiness, spring onions bring sweetness and asparagus offers its delicious flavour.
It's a perfect one pot Spring or Summer Sunday roast!
Tip
- If you only have a 500ml pouch of fresh chicken stock, use that and top up with 300ml water. Or use 2 chicken stock pots or cubes to make the 800ml of stock needed.
Other Recipes
You might also like to try:
- pot roast chicken with pasta
- Portuguese chicken
- chicken and turkey dishes
- Italian dishes
- pasta dishes
Recent New Recipes
Ingredients
- 2 tbsp olive oil
- a bunch of spring onions, roots trimmed
- 200g asparagus, trimmed
- 1.8kg whole chicken (preferably free range – they’re juicier!)
- 4 cloves garlic, crushed
- 80g watercress
- 1 lemon, finely grated zest and the juice
- 300ml white wine
- 800ml chicken stock (see Tip)
- 300g orzo
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
Instructions
- Heat the oven to 180C/160C fan/gas 4. Put a large, lidded, flameproof casserole over a high heat and add the oil. Once hot, add the spring onions and cook for a minute or so on each side until golden, then remove to a plate with tongs. Do the same with the asparagus. Set aside for later.
- Season the chicken, then add to the pan breast-side down and cook for about 3 minutes until the skin is golden. Turn it over and reduce the heat to medium. Add the garlic to the pan, stirring it around the chicken rather than on top. Pour in the wine and bubble for a few minutes until reduced a little, then pour in the stock. Bring to the boil, then add the lid and pop in the oven. Roast for 1 hour 10 minutes.
- While the chicken roasts, put half the watercress (using up the stalkier ends rather than the leaves where possible) in a blender with the lemon juice and zest, and whizz to a paste.
- Take the pot out of the oven, then stir the orzo, the whizzed watercress mixture and the charred vegetables into the liquid around the chicken. Cover again and return to the oven for 15 minutes.
- Remove the lid and leave to stand for 15 minutes – this gives the chicken a chance to rest and the orzo will finish absorbing the liquid. Check the seasoning and stir in the remaining watercress just before serving.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
Spring Chicken and Orzo Pot Roast
Ingredients
- 2 tbsp olive oil
- a bunch of spring onions roots trimmed
- 200g asparagus trimmed
- 1.8kg whole chicken (preferably free range – they’re juicier!)
- 4 cloves garlic crushed
- 80g watercress
- 1 lemon finely grated zest and the juice
- 300ml white wine
- 800ml chicken stock (see Notes)
- 300g orzo
Instructions
- Heat the oven to 180C/160C fan/gas 4. Put a large, lidded, flameproof casserole over a high heat and add the oil. Once hot, add the spring onions and cook for a minute or so on each side until golden, then remove to a plate with tongs. Do the same with the asparagus. Set aside for later.
- Season the chicken, then add to the pan breast-side down and cook for about 3 minutes until the skin is golden. Turn it over and reduce the heat to medium. Add the garlic to the pan, stirring it around the chicken rather than on top. Pour in the wine and bubble for a few minutes until reduced a little, then pour in the stock. Bring to the boil, then add the lid and pop in the oven. Roast for 1 hour 10 minutes.
- While the chicken roasts, put half the watercress (using up the stalkier ends rather than the leaves where possible) in a blender with the lemon juice and zest, and whizz to a paste.
- Take the pot out of the oven, then stir the orzo, the whizzed watercress mixture and the charred vegetables into the liquid around the chicken. Cover again and return to the oven for 15 minutes.
- Remove the lid and leave to stand for 15 minutes – this gives the chicken a chance to rest and the orzo will finish absorbing the liquid. Check the seasoning and stir in the remaining watercress just before serving.
Notes
- If you only have a 500ml pouch of fresh chicken stock, use that and top up with 300ml water. Or use 2 chicken stock pots or cubes to make the 800ml of stock needed.
Leave a Reply