Nigella Chicken In A Pot with Lemon and Orzo

This hearty and comforting dish features a tender whole chicken cooked with bright lemon, flavorful herbs, and orzo pasta. Perfect for a satisfying one-pot meal, it’s a beautiful dish to serve at the table.

Ingredients Needed:

• 1 x 15ml tablespoon olive oil
• 1 (approx. 1.5kg or bigger) chicken (preferably free-range and organic)
• zest and juice of 2 unwaxed lemons
• 3 fat cloves of garlic (peeled and minced)
• 2 medium to large carrots (approx. 350-400g / 12-14oz total weight)
• 2 medium to large leeks (approx. 400g / 14oz total trimmed weight)
• 2 teaspoons Maldon sea salt flakes or 1 teaspoon fine-flowing salt
• ½ teaspoon chilli flakes
• 2 teaspoons dried tarragon
• 300 grams of orzo pasta
• 1 bunch flatleaf parsley to give 6 tablespoons finely chopped leaves, plus more to serve

How To Make Chicken In A Pot with Lemon and Orzo?

1. Preheat the oven: Heat oven to 180°C. Remove any string from the chicken.
2. Prepare the vegetables: Peel and cut carrots into batons and slice leeks into small rounds.
3. Brown the chicken: Heat olive oil in a large heavy-based casserole or Dutch oven. Place the chicken breast side down and brown the skin for 3 minutes. Turn the chicken breast side up.
4. Add flavor: Lower the heat, add lemon zest and garlic around the chicken, and stir into the oil.
5. Add vegetables and broth: Scatter carrots and leeks around the chicken, followed by salt, chili flakes, and tarragon. Add 1.25 liters of cold water and gradually pour more until it covers two-thirds of the chicken. Add lemon juice.
6. Cook in the oven: Bring the pot to a boil on the stovetop, then cover and transfer to the oven. Cook for 1 hour 15 minutes.
7. Add orzo: Remove the pot from the oven, stir the orzo into the broth around the chicken, cover again, and cook for another 15 minutes.
8. Rest and finish: Let the dish rest uncovered for 15 minutes. Stir in 4 tablespoons of parsley and sprinkle the rest on top before serving.
9. Serve: Shred the chicken in the pot or on a board. Stir the meat back into the orzo and broth. Serve with more parsley and optional parmesan.

Recipe Tips:

• Use a heavy casserole: A good-quality, heavy casserole distributes heat evenly and helps the chicken cook perfectly.
• Brown the chicken well: Searing the chicken adds a rich flavor and creates a golden color.
• Check broth levels: Make sure the broth covers two-thirds of the chicken for even cooking.
• Stir the orzo well: Stir the orzo thoroughly after cooking to loosen any that sticks to the pot.
• Add parsley just before serving: Fresh parsley brightens the dish and adds a pop of color.

How To Store Leftovers?

Let the dish cool completely, then store in an airtight container in the fridge for up to 3 days.

Nutrition Facts:

• Calories: 520 kcal
• Total Fat: 16g
• Saturated Fat: 4g
• Cholesterol: 100mg
• Sodium: 850mg
• Potassium: 700mg
• Total Carbohydrate: 55g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 35g

Try More Nigella  Lawson Recipes:

• Nigella Chicken And Mushroom Pie​​ Recipe​
• Nigella Chicken Orzo In Slow Cooker​ Recipe
• Nigella Chicken Thighs ​Recipe