One-Pot Chicken with Lemon Garlic Orzo

Serving Size: 4-6
Prep Time:  15 Minutes
Cook Time: 1 Hour, 45 Minutes
Total Time:  2 Hours


1 lb. Pappardelle’s Lemon Garlic Orzo
1 whole chicken (about 3-1/2 lb.)
1 Tbsp. Bella Sol California Meyer Lemon Olive Oil
1 lemon, zest & juice
1 tsp. dried tarragon (or thyme)
3 cloves garlic, grated
2 medium carrots, sliced into matchsticks
2 medium leeks, white parts only, sliced
2 tsp. kosher salt
1/2 tsp. crushed red pepper flakes
1/3 cup parsley, finely chopped, for garnish
Freshly grated Parmesan cheese, for garnish


  1. Preheat oven to 350 degrees F.
  2. Heat olive oil over high heat in a large Dutch oven with a tightly fitting lid. 
  3. Season chicken with salt and place in hot oil breast-side down. Sear until skin is richly golden, about 3-5 minutes. Turn chicken over. Turn off heat and add lemon zest, garlic, and tarragon. Stir to make sure it's mixed well.
  4. Scatter carrots and leeks around chicken. Season with salt and red pepper flakes. Add lemon juice. Pour in 6 cups cold water — covering all but the very top of the breast — and put Dutch oven back on high heat and bring to a boil. Once bubbling, cover with lid and carefully transfer to oven. Cook chicken for 1 hour and 15 minutes, or until chicken is cooked through and carrots are soft.
  5. Remove pot from oven and add orzo around chicken, pushing it under liquid, stirring as best as you can. Cover pot with lid and return to oven. Cook until orzo is soft and swollen, about 15 minutes.
  6. Remove Dutch oven from the oven and let stand, covered, for 15 minutes before serving (orzo will continue to soak up broth as it stands).
  7. Once cooled, divide the pasta into serving dishes and garnish with Parmesan and parsley. Serve and enjoy!