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Split Roast Chicken with Lemon Butter Sauce over Pea Orzo

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Looking for something to cook over the holiday weekend.  Try this recipe that is fairly easy with not alot of ingredients!  Fresh and delicious cooking for a long holiday weekend.  Great leftovers as well!

  • 5 lb. Roast Chicken, organic preferably
  • 1 lemon
  • 1 white onion
  • 1 jalapeno
  • 1/2 cup chopped prosciutto or bacon
  • 1/2 cup Orzo pasta
  • 2 cups chicken broth
  • 2 cups peas, frozen or fresh
  • 3 tablespoons butter
  • olive oil
  • salt
  • pepper

To Prepare:

  Preheat oven to 400 degrees.

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 Slice onions to 1/4 inch thick

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  Slice lemon to 1/4 inch thick

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 Slice jalapeno with seeds to 1/4 inch thick

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  Pour 2 tablespoons olive oil in large skillet and add onions, lemon slices and jalapeno slices.

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  Next, remove chicken from packaging and pat dry.  Flip chicken over and remove the backbone with scissors or large knife.

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 Place chicken over onion mixture and rub with olive oil.  Next,  sprinkle chicken with paprika, salt and pepper.

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 Place in oven to roast for 1 hour 10 minutes.

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  Meanwhile place prosciutto and 2 tablespoons olive oil in saute pan.  Cook over medium heat for 2 minutes.

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  Add orzo and stir for 1 minute.  Next, add peas and broth and continue to cook over medium heat for 8-10 minutes until pasta is al dente.  (Make sure not to start this too soon so pasta isn’t over cooked before chicken is done!)

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  Turn heat on oven to broil and broil chicken for 6 additional minutes until skin is extra crispy and dark brown.  Remove from oven and let rest for 15 minutes.

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  Heat onion mixture over medium heat until slightly reduced, about 8 minutes and add butter.  Stir and cook sauce for 2 more minutes until thickened.

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 Slice chicken for plates and serve over Pea Orzo, Enjoy!

 

 

 

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