1. Preheat oven to 450 degrees. Set a large saucepan of water to boil.
2. On a large rimmed baking sheet, toss together chicken, garlic, lemons, oregano, and 1 teaspoon oil; season with salt and pepper. Roast chicken, skin side up, until golden and cooked through, 25 to 30 minutes.
3. Meanwhile, generously salt boiling water. Add orzo, and cook until al dente; drain well, and return to saucepan. Add dill and 1 tablespoon oil; season with salt and pepper, and mix gently to combine.
4. In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. When chicken and orzo are ready, add arugula to bowl; toss to coat. Drizzle chicken with pan juices, and serve with lemon wedges, orzo, and arugula salad.
Work on the orzo and salad while the chicken roasts -- the whole meal will hit the table in about a half hour. When cut into small pieces and roasted at high heat, even bone-in chicken cooks quickly. Buy a cut-up chicken, and divide the breast halves into two at home.
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|Serving Size: 1 Serving (482g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 333 (47%)|
|Amt Per Serving||% DV|
|Total Fat 37g||49 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 213.4mg||66 %|
|Sodium 212.4mg||7 %|
|Potassium 1109.2mg||29 %|
|Total Carbohydrate 42.4g||12 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 38.5g|
|Protein 53.3g||76 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 713
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