Green Goddess Whole Chicken with Lemony Orzo and Spring Vegetable Salad

Serves 4 | Prep: 15 min | Cook: 1 hr 15 min | Total: 1 hr 30 min

INGREDIENTS:

For the Chicken

1 Green Goddess marinated whole chicken (from your Ox Box), brought to room temp 30 minutes before cooking

1 tbsp olive oil,

1 lemon (halved)

For the Lemony Orzo

1½ cups orzo

2 tbsp olive oil

zest and juice of 1 lemon

¼ cup fresh parsley (chopped)

salt and pepper

For the Spring Vegetable Salad

1 cup snap peas (halved)

1 cup fresh or frozen peas (thawed)

4 radishes (thinly sliced)

2 cups arugula

2 tbsp olive oil

1 tbsp white wine vinegar

1 tsp honey

salt and pepper

INSTRUCTIONS:

1. Roast the chicken. Preheat oven to 425°F. Pat the chicken dry and rub with olive oil. Stuff the cavity with the lemon halves. Place breast-side up on a rack in a roasting pan. Roast 60–75 minutes until skin is deep golden and the thickest part of the thigh reads 165°F. Rest 15 minutes before carving.

2. Cook the orzo. Boil orzo in salted water until just al dente. Drain, toss immediately with olive oil, lemon zest, lemon juice, and parsley. Season well. Serve warm or at room temp.

3. Make the salad. Whisk olive oil, vinegar, and honey. Toss with snap peas, peas, and radishes. Add arugula just before serving and toss lightly. Season with salt and pepper.

4. Serve. Carve the chicken and plate alongside the orzo and salad. A little extra lemon on the table doesn't hurt.

Room temp orzo actually works great here — make it while the chicken roasts and don't stress about timing.