Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo

I made this dinner several night ago. It was pretty good. They tell you to cut the chicken in smaller pieces, so it cooks faster. I used a cleaver to cut the meat. My mom was in the kitchen with me and kept telling me to keep my hands off the cutting board. This part was really fun and with the cleaver the meat/bones cut really easily. I used more lemons than ask for because I wanted a really lemony chicken. I also made my own dressing for the salad. I mixed dijon mustard, balsamic vinegar and a little olive oil with some seasonings. It turned out great. I will probably make this again.

Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo - From Martha Stewart Everyday Food

Ingredients

Serves 4
1 chicken (about 3 1/2 pounds), cut into 10 pieces
6 garlic cloves, smashed
2 lemons, quartered
1 teaspoon dried oregano
3 tablespoons plus 1 teaspoon olive oil
Coarse salt and ground pepper
1 cup orzo
1/2 teaspoon dried dill
2 tablespoons red-wine vinegar
3 bunches arugula (12 to 16 ounces total), thick stems removed, washed well

Directions

Preheat oven to 450 degrees. Set a large saucepan of water to boil.
On a large rimmed baking sheet, toss together chicken, garlic, lemons, oregano, and 1 teaspoon oil; season with salt and pepper. Roast chicken, skin side up, until golden and cooked through, 25 to 30 minutes.
Meanwhile, generously salt boiling water. Add orzo, and cook until al dente; drain well, and return to saucepan. Add dill and 1 tablespoon oil; season with salt and pepper, and mix gently to combine.
In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. When chicken and orzo are ready, add arugula to bowl; toss to coat. Drizzle chicken with pan juices, and serve with lemon wedges, orzo, and arugula salad.