Lemon Roasted Chicken with Dilled Orzo

This Greek inspired dish is simple to prepare.Toss a green salad and fix the orzo while the chicken is roasting to get this on table in 30-40 minutes. If you have a little extra time, marinate the chicken in the olive oil/lemon mixture for 30 minutes before putting it in the oven.

serves 6

3 1/2-4 pounds of bone in, skin on chicken breasts/thighs
6 garlic cloves, smashed
2 lemons cut into quarters
juice and zest of 2 lemons
2 tsp fresh oregano, minced
4 tbsp olive oil
salt and pepper
1/3 cup crumbled feta cheese
1 tsp fresh dill minced
4 tsp fresh minced italian parsley
2 cups of dry orzo

Preheat the oven to 450. Line a rimmed baking sheet with foil. Spray a baking rack with cooking spray and place over the baking sheet. Place the chicken in a large bowl. Add the pepper, lemons, lemon zest and juice, garlic, 3 tbsp olive oil and pepper. Toss to coat and set aside for 30 minutes if you have time. Otherwise place it directly into the oven. Season the chicken with salt, toss and place the chicken on the rack skin side up. Arrange the lemons and garlic on the rack with the chicken. Roast the chicken until golden and cooked through about 25-30 minutes. Meanwhile bring a large saucepan filled with water to a boil and season it generously with salt. Add the orzo and cook until al dente. Drain well and return to the saucepan. Season it with dill,parsley, remaining olive oil, feta, salt and pepper. Toss to combine. Place the orzo on the bottom of a large platter. Lay the chicken over the orzo and drizzle with pan juices if desired.