Garlic-Rosemary Butter Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto
Recipe courtesy of Emily Weeks, MS, RD, on behalf of the Mushroom Council
Prep time: 20 minutes
Cook time: 50 minutes Servings: 4
Chicken:
8 boneless, skinless
chicken thighs salt, to taste pepper, to taste 6 tablespoons unsalted
butter
16 ounces mushrooms, such as white button, crimini or portabella, quartered
3 zucchinis, 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 mushrooms, such as white button, crimini or portabella, 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 brown on both sides, 4-5 minutes on each side.
In large bowl, toss mushrooms, zucchinis and carrots with rosemary and garlic.
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 over medium heat, add butter and olive oil. Add onion, garlic and mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.
Add orzo and black pepper. Stir and cook orzo 2 minutes. Add white wine and cook until evaporated, about 1 minute.
Add 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 next. Remove from heat and stir in Parmesan.
Serve in individual bowls with chicken and roasted vegetables atop mushroom orzo risotto.