Roast Lemon Chicken with Orzo

• 4 chicken leg quarters (about 12 ounces each)
• 3 tablespoons extra-virgin olive oil
• 1 lemon (1/2 thinly sliced, 1/2 cut into wedges)
• 1 clove garlic, thinly sliced
• Kosher salt and freshly ground pepper
• 1 bunch thin asparagus, trimmed and cut into 2-inch pieces
• 1 small onion, chopped
• 2 to 3 thyme sprigs
• 1 cup orzo
• 2 tablespoons chopped fresh chives

1. Preheat the oven to 450 degrees F and line a baking sheet with foil.
2. Loosen the chicken skin with your fingers; rub 1 tablespoon olive oil over and under the skin.
3. Stuff the lemon slices and garlic under the skin; season the outside with salt and pepper.
4. Transfer the chicken to the prepared baking sheet, skin-side up.
5. Roast until crisp and cooked through, about 25 minutes.
6. Let rest 5 minutes.
7. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
8. Add the asparagus and cook, stirring occasionally, until tender and browned in spots, 2 to 3 minutes.
9. Transfer to a plate.
10. Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the onion and thyme to the skillet; cook, stirring, until the onion is tender, about 3 minutes.
11. Stir in the orzo and cook, stirring, until lightly toasted, 2 to 3 minutes.
12. Add 2 1/2 cups water and a pinch of salt.
13. Simmer, stirring occasionally, until the orzo is tender, about 15 minutes.
14. Remove from the heat; discard the thyme and stir in the asparagus and chives.
15. Season with salt and pepper.
16. Serve with the chicken and lemon wedges.
17. Photograph by Antonis Achilleos

chicken, extravirgin olive oil, lemon, clove garlic, kosher salt, thin, onion, thyme, orzo, fresh chives

Taken from www.foodnetwork.com/recipes/food-network-kitchens/roast-lemon-chicken-with-orzo.html (may not work)