Summer roast chicken with lemon orzo, courgette and a watercress and basil pesto

Image credit: Cate Walton

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.

Serves 4, with leftover chicken

Ready in 2 hrs

Ingredients

• 1 Sutton Hoo free-range chicken

• Drizzle of Extra virgin olive oil

• 1 unwaxed lemon, halved

• 1 bulb of garlic, halved

• Sprig bay leaves

• 2 medium courgettes, cut into 3cm chunks

  For the lemon orzo

• 300g orzo

• 1 lemon, zested and juiced

• 30g flat leaf parsley, roughly chopped

• 30g pine nuts, toasted

  For the basil and watercress pesto

• 50g watercress, plus extra to serve

• 30g fresh basil, leaves and stalks

• 20g pine nuts, toasted

• ½ small clove garlic, finely crushed

• 50ml extra virgin olive oil

• Squeeze lemon

Method

• Remove the chicken from the fridge 30 mins before you’re ready to roast.  Preheat the oven to 220°C, fan 200°C, gas 7. 

• Place the chicken in a large roasting tray, cut and discard the string and remove the giblets.  Stuff the cavity with the lemon, garlic and bay leaves.  Pat the skin dry with kitchen paper, then rub all over with a generous drizzle of olive oil.  Season the skin and cavity with sea salt. 

• Truss the legs with kitchen string and 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 fibres are set. 

• Transfer the chicken to a large plate, cover with foil and a clean tea towel and set aside to rest for 20-30 mins, allowing the meat to relax, tenderise and retain its juices. 

• While the chicken rests, add the courgette to the roasting tray, tossing it in the cooking juices until evenly coated.  Roast for 25-30 mins, tossing occasionally, until golden and starting to soften.

• Blitz the pesto ingredients in a blender until you have a semi-smooth paste.  Season to taste with sea salt and lemon. 

• While the chicken is resting, cook the orzo in generously salted boiling water according to packet instructions.  Drain, tip it into a large bowl and toss through the lemon zest and juice, the parsley, pine nuts and two thirds of the pesto.  Fold through the roasted courgettes and enough of the chicken roasting juices to create a loose, saucy consistency.  Season to taste.

• Spoon the orzo onto a serving platter and top with the rested chicken.  Serve with extra watercress on the side and a drizzle of the remaining 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.