Roasted Chicken and Vegetables with Orzo

This is something I whipped up last night and it turned out very well. So well, in fact, that it's on my "regulars" menu. My favorite way to prepare chicken is roasting, with good olive oil, salt and pepper, and whichever herb or spice you choose (if at all). For last night's roasted chicken, I chose Herbes de Provence. Here's the concept in full:

Roasted Chicken and Vegetables with Orzo

Serves 2-4

4 Split chicken breasts (bone-in)
Olive Oil
Salt and Pepper
Splash of white wine

3-4 carrots, cut into 1" pieces
2 zuchinni, cut into 2" cubes
1 onion, sliced somewhat thickly
3 cloves garlic, minced
Handful of frozen peas

1 pound orzo
2 T. butter
Splash of cream or half and half

Preheat oven to 425.

Place chicken in a roasting dish. Drizzle with a few tablespoons of olive oil. Sprinkle with kosher (or sea, yum) salt, freshly ground black pepper and Herbes de Provence. Rub with your hands to coat. Cook uncovered in oven until thermometer reads close to 175 or juices run clear (about 45 minutes). Remove from oven and allow to sit.

While chicken is resting, spread out vegetables on baking sheet (I put parchment paper down first). Rub olive oil, salt and pepper on, then roast vegetables on top rack of oven until tender (about 15 minutes or so). They may turn a little dark on the edges; just keep an eye on them and knock the heat back if you're afraid they'll burn.

While vegetables roast, cook orzo according to package directions (definitely salt your water!). When done, drain, return to pot, add butter and a little cream, and stir. When your vegetables are done, stir them into the orzo and add a handful of frozen peas (if desired). Cover.

Shred or loosely pull apart the chicken. Then, take the pan juices and transfer to skillet. Add a tablespoon of butter and a little flour (I used about a teaspoon) to make a thin gravy. Once flour is incorporated, add a good splash of white wine and simmer all for a minute or two. Transfer orzo to bowl or serving dish. Spread chicken on top, then pour sauce over entire dish. Sprinkle with Herbes de Provence or selected spice.

We really loved this meal. The onion and garlic took on a salty-sweet flavor while roasting, and the kosher salt melted into the chicken, giving it wonderful flavor. Best of all, it was a snap to make, even with an eight month old under foot.