Rosemary Herb Chicken & Orzo
The toasted pecans and dried cranberries in this recipe brings some favorite holiday flavors to weeknight schedules.
- 4 bone-in, skin-on chicken breasts (10–12 oz./300–350 g each)
- 4 tsp (20 mL) Rosemary Herb Seasoning Mix, divided
- 3 tbsp (45 mL) butter, softened and divided
- ½ small onion, chopped
- 1 cup (250 mL) orzo pasta
- 1¾ cups (425 mL) low-sodium chicken broth
- ¼ cup (60 mL) dried cranberries
- ¼ cup (60 mL) chopped pecans, toasted
Preheat the oven to 450°F (230°C). Arrange the chicken breasts skin-side up on a sheet pan.
Combine 2 tbsp (30 mL) of the butter with 1 tbsp (15 mL) of the Rosemary Herb Seasoning Mix. Gently push your fingers between the skin and meat to loosen, but not detach, the skin. Rub half of the butter mixture evenly between the skin and meat, press the skin down, and rub the remaining butter mixture evenly over the skin.
Bake until golden brown and the chicken reaches 165°F (74°C), about 30–35 minutes.
While the chicken is cooking, melt the remaining butter in a medium saucepan over medium heat. Add the onion; cook until softened, about 3 minutes. Stir in the orzo and remaining seasoning mix. Add the broth and cranberries; bring to a boil. Reduce the heat, cover, and simmer until the liquid is almost absorbed, about 10–11 minutes.
Remove from the heat. Stir in the pecans and serve with the chicken.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 530, Total Fat 24 g, Saturated Fat 9 g, Cholesterol 95 mg, Sodium 500 mg, Carbohydrate 47 g, Fiber 2 g, Total Sugars 8 g (includes 0 g added sugar), Protein 32 g
Bone-in, skin-on chicken breasts, also called “split” breasts, are ideal for this recipe because the bones and the skin prevent the chicken from drying out when roasted at a higher temperature.
Vegetarian Version: Cut a large head of cauliflower into 1" (2.5- cm) “steaks.” Rub the butter mixture on each slice. Bake at 425°F (220°C) until tender and lightly browned, about 24–26 minutes.
Pasta Swap: Instead of orzo, brown rice or couscous works great.
Recipe Developed for TasteBuds
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