One Pot Roast Chicken & Leeks on Creamy Pesto Orzo
with Lemon Dressed Baby Plum Tomato Salad and Pumpkin Seeds
Our One Pot Roast Chicken & Leeks on Creamy Pesto Orzo is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Whole British Chicken
1 unit(s)
Carrot
1 unit(s)
Leek
3 unit(s)
Garlic Clove**
1 unit(s)
Lemon
125 grams
Baby Plum Tomatoes
1 bunch(es)
Flat Leaf Parsley
15 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
32 grams
Pesto
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
180 grams
Orzo
(Contains: Cereals containing gluten, Wheat)
50 grams
Baby Leaf Mix
15 grams
Pumpkin Seeds
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
300 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Snip the string holding the chicken legs together, remove and discard.
Trim the carrot, then slice into 1cm thick rounds (no need to peel).
Trim the root and dark green leafy part from the leek and discard. Cut widthways into 1cm rounds.
Transfer the veg to a large baking tray or dish (large enough to fit the chicken and veg). Drizzle with oil, season with salt and pepper, then toss together. Push to one side of the baking tray.
Peel and grate the garlic (or use a garlic press). Zest and halve the lemon.
Combine the garlic and half the lemon zest with butter (if you have any) or oil. Transfer the chicken to the tray alongside the veg.
Season the chicken with salt and pepper, then rub over the lemon and garlic butter or oil.
Roast on the middle shelf of your oven for 75-95 mins, depending on size (see product label for cook time). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when the juices from the thigh run clear and there's no pink meat.
In the meantime, squeeze half the lemon juice into a bowl and mix in the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Halve the baby plum tomatoes and toss them through the dressing.
Roughly chop the parsley (stalks and all).
In a jug, combine the water for the sauce (see pantry for amount), chicken stock paste, creme fraiche, pesto, a squeeze of the remaining lemon juice, half the Italian style cheese and season with salt and pepper.
When the chicken has 20 mins of cooking time remaining, carefully transfer the chicken to a board and add the orzo to the veg in the tray.
Stir together until the orzo is coated in all of the juices.
Pour in your creamy pesto sauce. Place the chicken back on top of the orzo and veg, then return to the oven until the orzo and chicken is cooked, 20-25 mins.
Sprinkle the parsley and remaining cheese over the chicken.
Serve with any remaining lemon wedges for squeezing over.
Toss the baby leaves through the lemon dressing and serve alongside your chicken. Sprinkle over the pumpkin seeds to finish.
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