Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto
Cook time: 50 minutes
Total time: 1 hour, 10 minutes
Servings: 4
Chicken:
8 boneless, skinless chicken thighs salt, to taste pepper, to taste
6 tablespoons unsalted butter
16 ounces crimini mushrooms, quartered
3 zucchini, sliced in half moons
3 large carrots, thinly sliced
4 sprigs fresh rosemary, leaves removed and roughly chopped
4 cloves garlic, minced
Orzo:
4 cups chicken or vegetable broth
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 small yellow onion, diced
2 garlic cloves, minced 16 ounces crimini mushrooms, finely chopped
1 cup uncooked orzo pasta
1/8 teaspoon black pepper
1/3 cup white wine
1/3 cup shredded Parmesan cheese
To make chicken: Preheat oven to 450 F.
Pat chicken dry. Season with salt and pepper, to taste. In large skillet over medium-high heat, melt butter. Sear chicken until browned, 4-5 minutes on each side.
In large bowl, toss mushrooms, zucchini, carrots, garlic and rosemary. On large baking sheet, spread vegetables. Nestle chicken into vegetables. Drizzle with butter and juices from pan.
Bake 20 minutes until chicken is cooked through and vegetables are tender.
To make orzo: In small pot over medium-low heat, warm broth.
Using skillet from chicken, add butter and olive oil over medium heat. Add onion, garlic and mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.
Add orzo and black pepper. Stir and cook 2 minutes. Add white wine and cook until evaporated, about 1 minute.
Add warm broth to orzo 2/3 cup at a time, stirring until liquid is absorbed. Repeat with remaining broth, waiting until last batch is absorbed before adding more. Remove from heat and stir in Parmesan.
Serve in individual bowls with chicken and roasted vegetables atop mushroom orzo risotto.