Roasted Chicken is a delicous fall meal…

Left beautiful sunny Southern California on Monday to find it cold and rainy here.  Wanted an easy complete meal that would be warming and provide plenty of leftovers for the next few days when I would be out every night.  Decided to try the following Martha Stewart recipe…

Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo

Serving Size  : 4     
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.  

                        * 1 chicken (about 3 1/2 pounds), cut into 10 pieces
                        * 6 garlic cloves, smashed
                        * 2 lemons, quartered
                        * 1 teaspoon dried oregano
                        * 3 tablespoons plus 1 teaspoon olive oil
                        * Coarse salt and ground pepper
                        * 1 cup orzo
                        * 1/2 teaspoon dried dill
                        * 2 tablespoons red-wine vinegar
                        * 3 bunches arugula (12 to 16 ounces
                        — total), thick stems removed, washed well

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.

Recipe Source: 2009 Martha Stewart Living                   – – – – – – – – – – – – – – – – – –

To save time, I bought chicken pieces with the skin that were already cut up.  Make sure you buy the chicken with the skin and bone to keep it moist and flavorful.  Boneless skinless chicken dries out quickly when you roast it.  Buy the parts  your family loves – I like the thigh meat and my family likes the breasts, so I bought a combination of both of those and left out the wings and legs. 
If you have time, either the night before or even a 1/2 hour before like I did, mix the garlic, lemons, oregano, sea salt and I used about 2 tablespoons of oil together and rub over the chicken pieces, especially under the skin.  The longer you marinate the chicken, the more flavorful it will be.  I followed the directions exactly for roasting and it turned out delicious!
I substituted quinoa for the orzo, since orzo is just refined wheat and quinoa is packed with nutrients.  For more info on quinoa, go to http://thehealthylifestyleconsultant.com/Quinoa.aspx  and for info on how to cook all grains, go to http://thehealthylifestyleconsultant.com/WholeGrainCookingGuide.aspx
As I said I wanted something warm so instead of using the argula for a salad, I sauteed it in extra virgin olive oil until it wilted sprinkling it with sea salt and pepper.  You can add a squirt of lemon to cut some of the bitter taste.
Leftovers tasted delicious the next few days too.  Let me know if you try the recipe and any variations you make…
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