20-Minute Lemon-Garlic Chicken Thighs
with Roasted Veggie & Crackling Almond Orzo
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
Are we talking saucy or are we talking sassy? How about both? This concoction makes all the right connections: sliced lemon and chopped garlic combine expertly with chicken demi-glace and a smooth butter finish. It’s all that chicken thighs need to truly shine. They’re underscored by a delicate orzo pasta and roasted veggies with a crackle of toasted almonds.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Garlic cloves
- 1 Lemon
- 1 Heirloom zucchini
- 1 Sweet pepper
- 25g Almonds
- 140g Orzo
- 12g Chicken demi-glace
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Almonds, Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
39 g
Saturated Fat
11 g
Sodium
1030 mg
Total Carb
66 g
Sugars
9 g
Protein
48 g
Fibre
7 g
Preparation
Boil the orzo
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Add the orzo and boil, 9 to 10 min., until just tender. Drain and rinse. Transfer to a large bowl and toss with a drizzle of oil and ½ the spices to prevent sticking. Keep warm.
Toast the almonds
Meanwhile, in a large pan, heat a drizzle of oil on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant; season with salt. Transfer to the bowl of orzo. Wipe out and reserve the pan.
Roast the vegetables
Meanwhile, small-dice the zucchini. Halve, core and small-dice the sweet pepper. Mince the garlic. On a lined sheet pan, toss the zucchini and sweet pepper with ½ the garlic, a drizzle of oil and S&P. Roast, stirring halfway, 11 to 13 min., until tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate and reserve the pan.
Make the sauce
Halve the lemon; juice ½ and thinly slice the remaining ½. In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the sliced lemon and sauté, 1 to 2 min., until beginning to soften. Add the demi-glace and 2 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 3 min., until slightly reduced. Off the heat, add 2 tbsp butter (double for 4 portions) and pepper; stir well.
Finish & serve
To the bowl of orzo and almonds, add the vegetables and lemon juice; toss well. Divide the orzo between your plates. Top with the chicken. Spoon the sauce over (remove the sliced lemon if desired). Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
