Lemon-Oregano Chicken in a Pot


1 chicken, whole or spatchcocked
Zest and juice of two lemons
4 cloves of garlic
4 carrots, coarsely chopped
2 onions, coarsely chopped
3 t salt
Black pepper to taste
2 t dried oregano
6 cups or 1 ½ liters water or chicken broth or vegetable broth
Splash of white wine for deglazing
300 grams orzo
¼ c flat leaf parsley
Extra-virgin olive oil


Preheat oven to 350°. Heat olive oil over medium-high heat in a heavy casserole/Dutch oven with a lid. Brown chicken breast-side down, until skin is golden. Turn down the heat and add garlic and lemon zest to the oil and stir. Add onions, carrots, salt and pepper and sauté for a couple minutes. Deglaze with a splash of white wine. Add water or broth, but only use enough to come up about ⅔ of the chicken, leaving the golden breast exposed. Add the lemon juice, and bring to a boil. Place lid on the pot and place into the oven. Bake at 350° for 1 hour 15 minutes. Remove from the oven and stir in the orzo around the edges of the chicken. Return to oven for 30 minutes. Remove lid and broil for approximately 5 minutes or until the chicken skin is sufficiently browned and crispy. Remove from the oven and let stand 15 minutes to allow the orzo to continue to absorb the liquid. Stir in the flat leaf parsley.

Submitted by Evan Rossio