Chicken Drumsticks over Orzo
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!
Chicken Drumsticks over Orzo
Prep Time 30 minutes
Servings 8 Servings
Calories 318 kcal
Ingredients
- 8 chicken drumsticks
- 1 head fennel white bulb only (about 8 oz. trimmed)
- 1 tsp. vegetable oil
- 4 oz. orzo
- ¼ tsp. lemon zest
- 2 Tbsp./1 oz. lemon juice
- 2 Tbsp./1 oz. olive tapenade
- ½ tsp. grated garlic
- 2 Tbsp. extra virgin olive oil
- 1 cup/5 oz. diced tomato
- 3 cups/3 oz. arugula sliced crosswise into 1” strips
- ½ cup/2 ½ oz. crumbled feta cheese
Instructions
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Preheat oven to 400ºF. Bring a large pot of salted water to a boil.
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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).
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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).
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Cook the orzo according to package directions. Drain, rinse under cold water, and place in a large bowl. Reserve.
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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.
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Add the fennel, tomato, arugula and feta. Toss together. Season with salt and pepper if needed.
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Place orzo salad on a large serving platter and arrange the drumsticks over the top.
Recipe Notes
An exclusive PastaFits.org recipe.
