Lunch: Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo

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

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Lemon

Health and fertility benefits of Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 Chicken
6 clove garlic
2 lemons
1 tsp. dried oregano
3 tbsp. plus 1 teaspoon olive oil
Coarse salt
ground pepper
1 c. orzo
1/2 tsp. dried dill
2 tbsp. red-wine vinegar
3 bunch arugula

Instructions

Preheat the oven to 450 degrees F. Set a large saucepan of water to boil.
On a large rimmed baking sheet, toss together the chicken, garlic, lemons, oregano, and 1 teaspoon of oil; season with salt and pepper. Roast the chicken, skin side up, until golden and cooked through, 25 to 30 minutes.
Meanwhile, generously salt the boiling water. Add the orzo, and cook until al dente; drain well, and return to the saucepan. Add the dill and 1 tablespoon of oil, season with salt and pepper, and mix gently to combine.
In a large bowl, whisk together the vinegar and remaining 2 tablespoons of oil; season with salt and pepper. When the chicken and orzo are ready, add the arugula to bowl and toss to coat. Drizzle the chicken with pan juices, and serve with lemon wedges, orzo, and arugula salad. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.

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