This was too sweet for me but posting anyway as it's a decent, easy one pot if you're a fan of honey. If I made again I'd mix up the leeks with some more bitter veg like broccoli.
Ingredients
6 pieces of skin on chicken of your choice (bone in thighs or drumsticks are best)
2½ tbsp clear honey
2½ tbsp wholegrain mustard
Zest and juice 1 lemon, plus wedges for squeezing
3 tbsp olive oil
300g orzo
2 leeks, sliced (I would add broccoli or peas too to balance the sweetness)
500ml hot chicken stock
Parsley, chopped
Method
Preheat the oven to 200°C.
Mix the honey, mustard, lemon zest and juice, salt, pepper and oil in a large mixing bowl.
Add the chicken drumsticks and mix thoroughly to coat in the marinade.
Spread the orzo in an even layer over the base of a large shallow roasting tin.
Arrange the leeks evenly over the rice and sit the chicken drumsticks top.
Pour the hot stock into the mixing bowl to pick up the remaining marinade.
Pour into the tin around the chicken.
Shake the tin a little to help the rice and stock combine evenly.
Cover loosely with foil and bake for 30 minutes.
After 30 minutes, remove the foil, drizzle a little extra honey over the chicken and return to the oven.
Increase the oven temperature to 220°C and bake for 10-20 minutes until the chicken is golden and the rice is tender.
Scatter with the parsley leaves and serve with extra lemon wedges for squeezing over.
Comments