Lemon and Rosemary Chicken with Spring Onions, Rice Pilaf with Artichokes and Pine Nuts
Say hello to springtime with this delightful, wholesome meal!
- 4 tablespoons olive oil, divided
- 2 bunches spring onions trimmed and cut in half across or 8 thin leeks, trimmed and halved lengthwise then rinsed, dried and halved across
- Salt and pepper
- 4 bone-in, skin-on chicken breasts or 8 chicken thighs
- Rosemary, broken into 2-inch sprigs, plus 2 tablespoons chopped
- 2 lemons, 1 thinly sliced
- 4 cloves garlic, sliced or crushed
- 1 1/2 cups dry white wine or chicken stock
- 2 tablespoons butter
For the rice pilaf:
- 3 tablespoons butter
- 1/2 cup onion, finely chopped
- 2 large cloves garlic, chopped
- Salt and pepper
- 1/2 cup orzo pasta or broken spaghetti
- 1 cup white long grain rice
- 2 cups chicken stock
- 1 can or 1 defrosted box frozen artichoke hearts, drained and quartered
- 1/4 cup toasted pine nuts
Pre-heat the oven to 375ºF.
Heat 2 tablespoons of oil in cast iron or ovensafe skillet over medium-high heat. Add the onions and brown for a few minutes on each side. Season with salt and pepper, then arrange them on a platter or individual dinner plates.
Add the remaining two turns of oil to the pan. Place a sprig of rosemary and a slice of lemon under the skin of each piece of chicken. Season the chicken on both sides with salt and pepper. Brown the chicken skin-side first until crispy but not fully cooked. Transfer the chicken to a plate and add the garlic and chopped rosemary to the pan. Deglaze the pan with wine and scrape up bits and drippings. Add the chicken back to the pan, then transfer to the oven and roast until cooked through, 20 minutes for breasts and 10-15 minutes for thighs.
Remove the chicken to a platter over the onions. Add the lemon and butter to the wine sauce in the pan and swirl a minute. Spoon over the chicken and serve.
For the rice pilaf: Melt the butter in a saucepot over medium heat; add the onion and garlic. Season with salt and pepper; cook to tender, then add the orzo pasta and toast to deep golden and fragrant. Stir in the rice and stock. Bring to a boil, then reduce the heat to low; cover and cook for 15 minutes. Add the artichokes and cook for 3 minutes longer. Fluff with a fork and combine with the pine nuts.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit