Preheat oven to 450 degrees. Set a large saucepan of water to boil.
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.
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.
Drizzle chicken with pan juices, and serve with lemon wedges and orzo.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (192g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 117 (34%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 92.6mg||29 %|
|Sodium 65.6mg||2 %|
|Potassium 344.9mg||9 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 36.8g|
|Protein 20.3g||29 %|
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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: 348
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