Summer roast chicken with lemon orzo, courgette and a watercress and basil pesto
We absolutely love this summer roast chicken recipe with the seasonal courgettes and watercress. The fresh zingy lemon orzo means it just perfect if you were looking for a summery, fun alternative to the traditional roast. Thanks to the lovely Cate Walton for creating this for us. We hope you enjoy!
Image credit to Cate Walton
Serves 4, with leftover chicken
Ready in 2 hrs
INGredients
1 Sutton Hoo free-range chicken
Extra virgin olive oil
1 lemon
2 bulbs garlic
Sprig bay leaves
3 medium courgettes, cut into 3cm rounds
For the lemon orzo
300g orzo
1 lemon, zested and juiced
Small bunch flat leaf parsley, roughly chopped
For the basil and watercress pesto
30g watercress, plus extra to serve
20g basil leaves, leaves and stalks roughly chopped
20g pine nuts, toasted
½ small clove garlic, finely crushed
2 tbsp extra virgin olive oil
Squeeze lemon
Method
First, roast the chicken. Preheat the oven to 220°C, fan 200°C, gas 7. Take the chicken out of the fridge 20 mins before you’re ready to roast. Place it in a large roasting tray, remove the giblets and stuff the cavity with the lemon, garlic and bay leaves. Rub the skin with a generous drizzle of olive oil and season the skin and cavity with sea salt. Roast for 20 mins, then reduce the oven temperature to 190°C, fan 170°C, gas 5 and cook for a further 1 hr to 1 hr 20 mins, depending on the size of your chicken, until the skin is crisp and golden, the juices run clear and the meat is set. Add the courgette to the roasting tin, tossing in the juices, for the final 30 mins of cooking. Set aside to rest for 20-35 mins allowing the meat to relax and tenderise.
While the chicken is resting, cook the orzo according to packet instructions. Drain, tip into a large bowl and toss through the courgettes, chicken roasting juices, lemon zest, juice and parsley. Season to taste.
Bash all the ingredients for the pesto in a pestle and mortar or mix in a blender until smooth. Season to taste.
Spoon the orzo onto a serving platter and top with the chicken, allowing the resting juices to melt into the pasta for extra flavour. Serve with extra watercress on the side and drizzle with pesto.
Image credit: Cate Walton
This recipe has been shared with us by Cate Walton. Cate is a freelance food stylist, recipe writer, tester, contributing editor, home economist and chef. She has a genuine passion for cooking and believe food should be fresh, seasonal, nutritious and an all round joy to eat. Follow her on Instagram here.