Happy Last Day of School to me!
This graphic accurately sums up my school year:
What a relief it is to have nothing to worry about besides packing for an amazing vacation!
With 2 weeks to go until we leave for Europe, I have a pretty packed schedule and several different recipes on my line up to make.
Another Greece-inspired recipe I made the other night was a Feta and Tarragon Stuffed Lemon Chicken with Orzo.
I had no clue how to truss it, so Dave confidently took over the job. He seemed like he knew how to do it better than Martha Stewart, but by the time he was done wrapping the bird up in 37 yards of kitchen twine, it looked like something out of 50 Shades of Grey.
Nonetheless, it browned up real nice in the oven and the combination of feta, tarragon, and some crunchy pieces of orzo were ahhh-mazing! I chose to brine the chicken before baking it. A brine is a simple water and salt bath. You can add other herbs and spices to your brine, but I find that it doesn’t really add that much to the flavor . Brining will ensure that your chicken (or any kind of poultry) turns out juicy and moist. You will never have a dry bird if you brine it beforehand. So just do it, okay!
One pot wonderlicious.
Brine, stuff, roast, and enjoy!
- 1 whole chicken without giblets
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 T. chopped tarragon
- 1 cup feta
- 1 cup orzo
- Salt and pepper
- Wash the chicken well. Place the chicken in a large bowl and fill with cold water until it is completely covered. Salt the water generously and let the chicken soak in the brine for at least one hour.
- Pat the chicken dry and begin preheating the oven to 400. Prepare an 18 x 12 x 2 inch baking pan by brushing the bottom generously with olive oil. Combine 1/4 cup olive oil and juice of 2 lemon in a small bowl. Brush the chicken with oil and lemon juice and place it in the center of the pan, breast side up. Sprinkle the cavity with the tarragon and stuff it with the feta.
- Pour the dry orzo all around the chicken and carefully pour 3 cups of water all around it. Season everything with salt and pepper. Pour the rest of the oil and lemon juice on the orzo and place the pan in the preheated oven. Roast until the orzo is soft and chicken is done, about 2 hours (or until an inserted meat thermometer reads 160). You may need to add more water to the orzo, so keep checking it often. Serve the chicken with the orzo and feta.