Autumn Roast Chicken Orzo


Autumn is the easiest season to cook in. Squash, shallots, garlic and sage are all at their best, and cooking them low and slow will make your kitchen smell like October for the rest of the afternoon.

 Set a Bank Farm Black Label chicken on top of them, let the orzo soak up the stock and the beer for an hour and a quarter, and you have the perfect comfort supper for a long Sunday.

Feeds - 4 with leftovers

Time - 1 hour 50 mins

  • Prep - 30 mins
  • Cook - 1 hour 20 mins

Ingredients:
  • 1 Bank Farm Black Label Whole Chicken
  • 3 tablespoons olive oil
  • 2 tablespoons fresh thyme - chopped
  • 2 tablespoons fresh rosemary – chopped
  • 1 teaspoon brown sugar
  • 6 tablespoons butter
  • 1 ½ cups orzo pasta
  • 700ml chicken stock
  • ¾ cup beer
  • 3 carrots – chopped
  • 3 shallots – chopped
  • ¼ squash – chopped
  • 150g button mushrooms – chopped
  • 1 bulb garlic – halved horizontally
  • 4 sage leaves - chopped

Method

  1. Preheat oven to 200 degrees
  2. In a small bowl, combine the olive oil, thyme, rosemary, brown sugar and a good pinch of both salt and pepper. Leave to the side to infuse slightly.
  3. Heat a large casserole dish or Dutch oven over medium heat and add 2 tablespoons of the butter. Add the orzo and cook for 1-2 minutes or until lightly toasted and golden, stirring often as it can burn fast. Toss in the shallots, squash, carrots and mushrooms. Cook for 2 minutes. Add the chicken broth, beer and another pinch of salt and pepper. Use a wooden spoon to scrape up any browned bits off the bottom of the pan. Stir in the sage and remove from the heat.
  4. Rub the remaining butter over the whole chicken, making sure to get under the skin as well. Then place the chicken directly on top of the orzo and vegetables in the dish, along with the garlic halves and a scattering of thyme and rosemary leaves. Drizzle the infused olive oil mixture over the dish, making sure to cover all of the chicken.
  5. Place the lid on the dish and bake in the oven for 1 hour 15 mins, taking the lid off for the final 15 mins to brown the chicken a little.
  6. Remove the chicken from the pot and carve. Serve with the orzo and enjoy!