One Pot Roast Chicken & Leeks on Creamy Pesto Orzo

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.