Nigella Chicken in a Pot with Lemon and Orzo is made with a whole chicken, leeks, carrots, garlic, lemon, tarragon, orzo, and parsley. This recipe creates a comforting, one-pot meal with tender chicken, soft vegetables, and plump pasta infused with lemony broth. It takes about 2 hours to prepare and serves 4–6.
Ingredients
- 1 whole chicken (approx. 1.5kg)
- 3 fat garlic cloves
- 2 medium carrots (approx. 300g)
- 2 medium leeks (approx. 400g trimmed)
- 1 tbsp olive oil
- 2 lemons (zest and juice)
- 2 tsp dried tarragon (or thyme)
- 2 tsp sea salt flakes (or 1 tsp fine salt)
- ½ tsp dried chilli flakes (optional)
- 1.5 liters cold water
- 300g orzo pasta
- 6 tbsp finely chopped flat-leaf parsley
- Freshly grated Parmesan, to serve (optional)
Instructions
- Prep Chicken and Vegetables: Untruss chicken and let it sit at room temp 40 mins. Peel garlic, carrots, and clean leeks. Cut into batons and thick rounds.
- Brown Chicken: Heat oil in large casserole. Brown chicken breast-side down for 3–5 mins. Turn upright.
- Add Aromatics: Remove from heat. Add lemon zest, garlic, dried herbs around chicken.
- Layer and Boil: Add vegetables, salt, chilli flakes, lemon juice. Pour in water, almost covering chicken. Bring to boil.
- Bake Chicken: Cover with lid and bake at 180ºC/160ºC Fan for 1¼ hours.
- Add Orzo: Stir orzo into broth around chicken. Return to oven for 15 mins.
- Rest and Finish: Let stand 15 mins uncovered. Stir in parsley.
- Serve: Shred chicken in pot or on board. Ladle orzo and chicken into bowls. Garnish with parsley and Parmesan if desired.
Recipe Tips
- Use the Right Pot: A snug-fitting casserole helps retain moisture and flavor.
- Customize Herbs: Try dried thyme or mint instead of tarragon.
- One-Pot Simplicity: A full meal in one dish—no need for sides.
- Optional Cheese: Add grated Parmesan at the table for a savory finish.
What To Serve With Chicken in a Pot with Lemon and Orzo
This dish is a complete meal on its own, but you can pair it with crusty bread, a light green salad, or a side of sautéed greens for extra color and nutrients.
How To Store Chicken in a Pot with Lemon and Orzo
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze portions without orzo if possible (pasta can get mushy). Reheat gently with added broth.
Chicken in a Pot with Lemon and Orzo Nutrition Facts (Per serving, based on 6 servings)
- Calories: 510
- Total Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Sugar: 5g
- Protein: 45g
- Sodium: 800mg
FAQs
Can I make this without orzo?
Yes, substitute with rice or barley—adjust cooking time accordingly.
Can I make it on the stovetop?
Yes, but you’ll need to manage liquid evaporation more closely.
What’s the best herb substitute for tarragon?
Thyme, mint, or even dill work beautifully.
Do I need to brown the chicken?
It adds flavor and color, but can be skipped for ease.
Can I use boneless chicken?
A whole chicken is best for broth richness, but thighs work in smaller versions.
Nigella Chicken In A Pot with Lemon and Orzo
Description
A cozy, citrusy one-pot meal of tender chicken, silky vegetables, and lemon-scented orzo in a fragrant broth.
Ingredients
Instructions
- Let chicken sit at room temp. Prep veg and zest lemons.
- Brown chicken in oil. Add zest, garlic, herbs.
- Add veg, lemon juice, water. Bring to boil.
- Bake covered at 180ºC for 1¼ hrs.
- Add orzo, return to oven 15 mins.
- Rest 15 mins. Stir in parsley.
- Shred chicken and serve with Parmesan.
Notes
- Very flexible—swap herbs and grains.
- Great for leftovers.
- Don’t skip resting time—it thickens broth.
- Serve directly in pot for a rustic feel.