lemon-roasted chicken with dilled orzo... 30 minutes

I love this dish - you just put it in the oven and walk away...


the goods:
1 chicken cut into 10 pieces
(a regular 8 piece cut plus cutting the breasts crosswise to ensure even cooking)
6 garlic cloves, smashed with the blade of a knife
3 lemons (2 quarterd and 1 squeezed)
1 teaspoon dried oregano
1 tablespoon, plus one teaspoon olive oil
1 cup orzo (orzo is a rice-like pasta, found mostly in the pasta section)
1/2 teaspoon dried dill

Preheat oven to 450 degrees. Set a large saucepan of water to boil.

On a large, rimmed baking sheet, toss together chicken, garlic, quartered lemons, oregano and one teaspoon oil, squeeze third lemon over chicken; 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 for about 7 minutes; drain well, and return to saucepan. Add dill and 1 tablespoon oil; season with salt and pepper, and mix gently to combine.

Drizzle chicken with pan juices, and serve with lemons, orzo and a green salad.