“Stuffed Greek Chicken with Cayenne, Oregano and Orzo” from “From the Oven to the Table”

This is one of those magical recipes that makes you wonder, “Why didn’t I think of that?”

It is undeniable that Roast Chicken is DA BOMB. (I could try to find a better way to describe it, but why should I when that perfectly captures how I feel about it.) I will never tire of it and frankly I will try every variation possible until the cows come home.

This version features double carbs. You read that right: DOUBLE CARBS. The bread stuffing with tomatoes and feta, and the orzo pasta that you add in the final 20 minutes. Diana Henry’s absolutely genius idea– the one I was sorry I didn’t think of first– was to add the orzo pasta to the roasting pan along with some chicken stock. The pasta then soaks up all the delicious chicken roasting juices. This idea, one that requires minimal intervention from the cook, is just brilliant.

You may have guessed by now that we loved it, and you are correct. In the introduction, Diana Henry recommends enjoying this dish for a spring Sunday lunch as you “contemplate the approaching summer.” We did the reverse and enjoyed it for an autumn lunch, where we reminisced about the now-gone summer. It was perfect.

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“Stuffed Greek Chicken with Cayenne, Oregano and Orzo” from “From the Oven to the Table”

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