Name: One Pot Roasted Chicken with Lemon Orzo
Prep time: 15 min
Cook time: 120 min
Ingredients: 1 whole chicken (4-5 lbs, rested at room temp for 30 mins); 2 tbsp olive oil (extra virgin); 1 tsp salt (kosher); ½ tsp ground black pepper; 2 lemons (zested); 2 medium carrots (peeled and sliced into 1-in. rounds); 2 leeks (washed and sliced into ¼-in. rounds, green parts discarded); 4 cloves garlic (minced); ⅓ cup dry white wine (Chardonnay or Pinot Grigio); 2 tbsp chopped fresh parsley (plus more for serving); 2-3 sprigs fresh thyme; 1½ cups dry orzo pasta; 4 cups chicken broth; 1 cup fresh baby spinach; fresh grated parmesan (for serving)

One pot roasted chicken with lemon orzo is the perfect flavorful meal for an easy dinner to impress. Roast a whole chicken in your dutch oven with fresh herbs, white wine, broth, and lemon, and get moist, juicy chicken every time. Served over lemon orzo cooked in the same pot, bursting with lemon chicken flavor.

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one pot lemon chicken orzo in a white serving bowl topped with fresh parsley on a butcher block with a halved lemon

Recipe adapted from Nigella Lawson’s ‘Nigella’s Chicken in a Pot with Lemon and Orzo’ from ‘Cook, Eat, Repeat’ .

One pot roasted chicken with lemon orzo is one of those recipes that is just so easy to fall in love with. Its my go-to recipe for Sunday family dinner or entertaining guests. But, its also easy enough to throw together whenever you’re craving a healthy, homecooked meal. I went through a phase, where I made this once a month for 3 months in a row… yes, it’s just that good.

Plus, the leftovers are perfect for packing lunches, and I keep the carcass in the freezer for making chicken stock for soups. When I use the last carcass, I know its time to make chicken in a pot! It checks all the boxes: easy to prepare, cooks in one pot, and impressively delicious.

What I love about this recipe:

The amazing flavor combination of using whole lemons and fresh garlic with thyme sprigs and carrots, topped with grated parmesan for a slightly nutty flavor. I’ve never tasted anything like quite like it!
Only 15 minutes of prep, then tossing everything together in one pot makes the roasting time worth it.
The tender, juicy chicken that this cooking method yields, is UNREAL. When it’s time to eat, the chicken is falling off the bone, ready to be devoured.
If you’ve ever roasted a chicken, you know how important it is to not let the meat dry out by cooking too long. This method is fool proof, it comes out perfectly juicy every time.

Tools you’ll need

Be sure to use a large dutch oven, this is the one I use in 8 Qt.

How to make one pot roasted chicken with lemon orzo

Pat dry & season chicken

Place chicken on a cutting board, and pat the skin dry with paper towels. Do the same in the cavity of the chicken. Season the chicken all over with salt and pepper, inside the cavity as well. Be sure the chicken is untrussed.

Crisp the skin

Heat olive oil in a large dutch oven over medium heat. Place the top side of chicken in the pot (breast side, drumsticks facing down) and let it brown for 3 mins. Grabbing onto the drumsticks (legs), carefully flip the chicken over to brown the under-side, 3-5 more mins, until lightly browned and turning crisp. Remove chicken from the pot and set aside.

Sauté veggies & deglaze pot

Add the leeks and carrots to the pot, sauté for 3-4 mins until the leeks begin to soften. Add garlic, sauté 1 min.
Add wine to deglaze the bottom of the pot, stiring up and crispty bits from the chicken. Let the wine simmer for 2-3 mins until the it has reduced. Add lemon zest, chopped parsley, and thyme sprigs. Sauté for 1 min.

Bring to a boil

Halve the zested lemons and squeeze the lemon juice into the pot. Place rinds in the cavity of the chicken. For a stronger lemon flavor in the orzo, place a couple rinds on the outside of the chicken, in the broth. Bring the broth to a boil. Cover with a tight-fitting lid and place in the oven for 1 hr 15 mins.

Add the orzo & spinach

Remove from the oven and add orzo around the chicken, pushing into the broth as you add it. Put the lid back on and return to the oven for another 15 mins. Remove from the oven and push fresh spinach into the cooked orzo. Let sit for at least another 15 mins. Chicken will fall apart as you cut it.

Serve with grated parmesan

I like to serve in a pasta bowl with orzo on bottom, topped with the pulled chicken. Add a squeeze of fresh lemon juice, top with chopped parsley and plenty of freshly grated parmesan. Enjoy!