Roasted Chicken Leg Quarters with Vegetable Orzo
Roasted Chicken Leg Quarters with Vegetable Orzo, a light and healthy dinner that is ready in well under 40 minutes. It's delicious, super easy to make, and it goes well with the whole family.
Servings: 2 people
Calories: 812kcal
Ingredients
- 2 chicken leg quarters
- 1 cup orzo
- 1 carrot
- 1 onion
- 1 cup broccoli florets
- 1 cup cooked butternut squash
- 2 celery stalks
- 2 cups chicken stock (broth)
- ½ teaspoon paprika
- ½ teaspoon granulated garlic
- 2 teaspoon olive oil
- salt and pepper to taste
- parsley to garnish
Instructions
- Pre-heat the oven to 200 degrees Celsius (390 Fahrenheit).
- In an over-proof dish, place the chicken leg quarters, season with salt, pepper, garlic granules and paprika, and drizzle over a teaspoon of oil.
- Roast for about 30-35 minutes until cooked through. You can turn the chicken leg quarters onto the other side half the way through roasting.
- Meantime, peel and chop the onion, carrot and celery stalks, and add them to a pan together with the broccoli florets and the remaining oil.
- Stir for about 5 minutes until they soften a bit, then add the orzo and chicken stock, and cook for about 15 minutes or so with the lid on until the orzo is cooked, and the vegetables are tender.
- Add the cooked butternut squash, and garnish with parsley.
- Serve hot!
Notes
If you don't have any leftover roasted butternut squash, you can use fresh squash, and cook it at the same time with the other vegetables.
Nutrition
Calories: 812kcal | Carbohydrates: 86g | Protein: 42g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 532mg | Potassium: 1387mg | Fiber: 7g | Sugar: 12g | Vitamin A: 13395IU | Vitamin C: 62.9mg | Calcium: 128mg | Iron: 3.6mg