Herb-Roasted Chicken with Orzo and Seasonal Vegetables

This delightful dish features tender, herb-roasted chicken served alongside a medley of roasted zucchini, asparagus, yellow squash, and red pepper, all tossed with orzo pasta. The combination of fresh herbs and roasted vegetables creates a vibrant and satisfying meal that's both comforting and nutritious, making it perfect for any dinner table.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 cups zucchini, diced
• 2 cups asparagus, trimmed and cut into 1-inch pieces
• 2 cups yellow squash, diced
• 1 red bell pepper, diced
• 1 cup orzo pasta
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1 lemon, zested and juiced
• 2 cups chicken broth

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the olive oil, oregano, garlic powder, salt, and black pepper. Add the chicken thighs and coat them well with the mixture.
3. Place the chicken thighs on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
4. While the chicken is roasting, bring a pot of chicken broth to a boil. Add the orzo pasta and cook according to package instructions, about 8-10 minutes. Drain and set aside.
5. In a separate bowl, toss the zucchini, asparagus, yellow squash, and red bell pepper with a bit of olive oil, salt, and pepper. Spread them on another baking sheet and roast in the oven for about 15-20 minutes, or until tender and slightly caramelized.
6. Once the chicken and vegetables are done, combine the orzo with the roasted vegetables. Add the lemon zest, lemon juice, and chopped parsley, mixing well.
7. Serve the herb-roasted chicken on a bed of the orzo and vegetable mixture, garnished with additional parsley if desired.