Herb Roasted Chicken
with Creamy Mushroom and Spinach Orzo
A classic herb butter brushed and roasted chicken half paired with a creamy orzotto make for an extra special weeknight dinner. The mushrooms which are sautéed with shallots and then deglazed with white wine add that extra oomph in flavours to boost not only your spirits but also your dinner repertoire!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
550 g
Spatchcock Chicken
170 g
Orzo
(Contains Wheat)
200 g
Mixed Mushrooms
113 g
Baby Spinach
1 unit(s)
Shallot
14 g
Parsley and Thyme
2 unit(s)
Cream Cheese
(Contains Milk)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
0.13 tsp
Pepper*
3 tbsp
Butter*
½ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return orzo to the same pot, off heat. Stir in 1 tbsp butter (dbl for 4 ppl)
- Meanwhile, finely chop parsley.
- Strip thyme leaves, then finely chop.
- Melt 1 tbsp butter (dbl for 4 ppl)in a small pan or bowl in the microwave.
- Add thyme, half the garlic salt and half the parsley to melted butter, stir to combine.
- Dry chicken with paper towels, then arrange on a parchment-lined baking sheet.
- Brush all over with the butter mixture.
- Roast in the bottom of the oven, rotating to top halfway through, until golden-brown and cooked through, 30-35 min** (for 4 ppl, cook for 40-45 min**).
- While chicken cooks, thinly slice mushrooms.
- Roughly chop spinach.
- Peel, then finely chop shallot.
- Heat a large non-stick pan on medium-high heat.
- When hot, add 1 tbsp butter (dbl for 4 ppl). Swirl the pan until melted.
- Add shallots, mushrooms and remaining garlic salt. Cook, stirring often until veggies begin to soften, 1-2 min.
- Add white wine, cook stirring often until most of the wine has absorbed, 30 sec.
- Add broth concentrate, cream cheese, 1 cup water (dbl for 4 ppl). Cook, stirring often until sauce is smoothe and simmering, 1-2 min.
- Add orzo, parmesan, and spinach to pan with sauce. Season with salt and pepper, then stir to combine.
- Cook until spinach wilts, 30 sec.
- Divide Orzo between bowls/ plates and sprinkle parsley over.
- Carve chicken and divide between bowls.
