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
Preheat oven to 400 degrees.
Slice onions to 1/4 inch thick
Slice lemon to 1/4 inch thick
Slice jalapeno with seeds to 1/4 inch thick
Pour 2 tablespoons olive oil in large skillet and add onions, lemon slices and jalapeno slices.
Next, remove chicken from packaging and pat dry. Flip chicken over and remove the backbone with scissors or large knife.
Place chicken over onion mixture and rub with olive oil. Next, sprinkle chicken with paprika, salt and pepper.
Place in oven to roast for 1 hour 10 minutes.
Meanwhile place prosciutto and 2 tablespoons olive oil in saute pan. Cook over medium heat for 2 minutes.
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!)
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.
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.
Slice chicken for plates and serve over Pea Orzo, Enjoy!