This easy recipe combines chicken and orzo for what is sure to be a family favorite. It’s ready in less than 30 minutes and perfect for every season!

Preheat oven to 400ºF. Bring a large pot of salted water to a boil.

Place the drumsticks on a baking sheet and sprinkle with salt and pepper. Roast, turning once, until crisp and golden and cooked through (about 25 minutes).

Cut the fennel in half lengthwise then crosswise into ½” slices. Place on a baking tray and sprinkle with salt and pepper. Toss with the oil. Roast, turning once, until softened and browning in spots (about 15 minutes).

Cook the orzo according to package directions. Drain, rinse under cold water, and place in a large bowl. Reserve.

While things are cooking, make the vinaigrette. Place the lemon zest and juice, tapenade, and garlic in a bowl. Whisk together, then whisk in the olive oil. Pour over the orzo.

Add the fennel, tomato, arugula and feta. Toss together. Season with salt and pepper if needed.

Place orzo salad on a large serving platter and arrange the drumsticks over the top.

Makes 8 servings. Per serving: 318 calories, 14 g carbohydrates, 16 g fat, 4 g saturated fat, 97 g cholesterol, 2 g dietary fiber, 2 g sugar, 324 mg sodium

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