Keyword chicken, pot roast chicken, roast chicken, sunday lunch
Prep Time 15 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 4people
Cost £
Ingredients
1.8kgfree-range chicken
2tbspolive oil
1bunch of spring onions
200gasparagus
4garlic cloves, crushed
1lemon juice and zest
300mlwhite wine
800mlchicken stock
300gorzo
Instructions
Heat the oven to 160°C fan. Put a large, lidded, casserole dish on 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 and pour in the wine and bubble for a few minutes until reduced a little, then pour in the stock. Bring to a boil, put the lid on and pop in the oven and roast for 1 hour 10 minutes.
Take the pot out of the oven, then stir the orzo, and the juice of a lemon and the zest. Then add the spring onions and asparagus into the liquid around the chicken.Cover again and return to the oven for 15 minutes.Now, remove the lid and leave it to stand for 15 minutes – to rest the chicken and so the orzo can finish absorbing the liquid.