Pre-heat the oven to 200 C. Place the carrots and cut butternut squash into a baking tray with olive oil and season. Roast for 20 - 30 mins or until the vegeatblea are nice and tender.(*you don't have to do roast vegetables so could boil some nice greens such as broccoli, kale etc, and add to the dish at the end)
Heat the oil in a frying pan over a medium-high heat, then add the chicken, skin-side down. Cook until all the skin is golden and crisp, then pour out any excess fat and turn over. Add the onion and fennel seeds, and a pinch of salt around the chicken and cook over medium heat for 10 -15 minutes until the onion has caramelised and the chicken is cooked through (you may want to turn the chicken pieces once or twice to ensure it’s cooked through).
Cook the orzo in salted boiling water according to the packet instructions. Keep a cup of the cooking water before draining.
Place the cooked chicken onto a plate, then stir the orzo into the onions along with the balsamic vinegar, orange zest and juice and crème fraiche. Drizzle in a little of the pasta water to give the sauce a creamy texture. Season well and serve topped with the chicken and the roast vegetables.