Monday, November 23, 2015

Chicken and Orzo with Lemon and Olives


Followed this recipe. It was delicious, and I'll definitely make it again. Used a cut up chicken because that's what we have, and it worked beautifully, but I think my chickens are extra fatty and the orzo was maybe a touch greasy. Since I cook stuff like this in a cast iron-ish dutch oven I bet I could skip the oil next time and just brown the chicken in it's own rendered fat. It wasn't quite up to temp (poultry to 165 for safety, kids!) after 35 mins in the oven, so I took the lid off and left it in there another 10 minutes, which helped with the crispy skin situation. Side of roasted broccoli was thoroughly enjoyed by grownups and ignored by willful toddler. Whatever kid, more for me!

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