Roasted chicken with Parmesan orzo and carrots

This meal is the result of a combination of laziness and ingenuity.  My husband and I had returned the previous day from vacation and had almost nothing in our fridge and freezer.  I had taken out a chicken and some homemade chicken stock to thaw with the intention of making roasted chicken with farfel (a variation on my first blog post recipe, Roasted chicken with Israeli couscous and mushrooms).  Several hours later after much procrastination, we realized how exhausted we were from jet lag and decided we were too lazy to go to the grocery store after all.  My dilemma was twofold: I had to cook my now defrosted chicken, and I had nothing to serve it with.  I scoured the pantry and fridge and found orzo pasta and a few carrots.  The orzo was simple, I would cook it with the chicken stock to make a tasty farfel alternative.  The carrots I decided to treat like Thanksgiving sweet potatoes, adding a few items from my baking pantry.  Despite it’s last minute inspiration, this dinner was quite tasty.  I hope you agree!

Whole chicken
2 tsp kosher salt
1 tsp onion powder
1 tsp chilli
5 garlic cloves
1 tsp pepper
2 tsp garlic powder
Olive oil
Roasting pan

Preheat your oven to 375 F.  Drizzle the olive oil and spices over both sides of your chicken and stuff the cavity with whole garlic cloves.


Bake 1-1 1/2 hours until crisp and golden brown.  Reserve the roast drippings and set aside.  Allow your chicken to rest before carving, this allows the juices to soak into the meat for a tender, delicious bird.


3 medium carrots
Tbsp sliced almonds
Tbsp dried cranberries
Tsp cinnamon
1/4 tsp chilli
2 garlic cloves, chopped in half
1/2 tsp salt
1/4 tsp pepper
1 inch chunk butter, diced
Olive oil
Dish for roasting

Chop your carrots into one inch chunks and place in a roasting pan.  Drizzle with olive oil and mix with spices, cranberries, butter and almonds.  Bake for 1 hr, until tender.


1 cup orzo pasta
3 cups chicken stock (I used homemade but you could also use Campbells if you’d prefer)
Salt, to taste
1/2 cup Parmesan, grated
Chicken drippings
Pasta pot

If you are using a homemade stock from a roasted chicken carcass, a pinch of salt is all that is required.  Heat your stock until it boils then add your pasta and cook to 1 minute less than al-dente.  Drain your pasta and set aside.


Pour your pasta back into the pot and mix with the grated Parmesan and reserved chicken drippings.  You should not need additional seasoning, however feel free to add salt or pepper to taste as desired.


Serve immediately and enjoy.



One thought on “Roasted chicken with Parmesan orzo and carrots

  1. Pingback: Orzo integrale con zucca e speck | La Caccavella

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