Chicken Roast Giouvetsi Recipe

Marinate the chicken

Pat the chicken legs dry with paper towels. In a bowl combine 3 tbs olive oil, minced garlic (4 cloves), dried oregano, paprika, red wine vinegar, lemon zest, 1.5 tsp kosher salt and 3/4 tsp black pepper. Rub the marinade thoroughly under the skin and over the outside of each leg. Place chicken in a single layer in a dish, cover and refrigerate for at least 30 minutes or up to 4 hours (longer for deeper flavor).

Preheat oven

When ready to cook, preheat the oven to 200°C (400°F). Allow chicken to come close to room temperature for 15–20 minutes while you prepare the sauce.

Sauté aromatics

Heat 2 tbs olive oil in a large ovenproof skillet or shallow casserole (12-inch/30 cm) over medium heat. Add the finely chopped onion (1 cup) and cook, stirring occasionally, until translucent, about 5–7 minutes. Add the grated carrot (1/2 cup) and cook 2–3 minutes more. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds.

Build the tomato base

Add 2 tbs tomato paste and cook, stirring, 1–2 minutes to caramelize and remove raw flavor. Pour in the 400 ml crushed tomatoes and 500 ml chicken stock, scraping up any browned bits. Stir in the bay leaf, 1/2 tsp dried thyme, 1/2 tsp sugar (optional), 1 tsp salt and 1/2 tsp black pepper. Bring the mixture to a gentle simmer.

Add orzo

Stir in 250 g orzo so the pasta is evenly distributed in the sauce. Reduce heat to maintain a gentle simmer. Let the mixture cook uncovered for about 6–8 minutes, stirring occasionally to prevent sticking; the orzo will begin to absorb liquid but should still be slightly undercooked (al dente) because it will finish in the oven. If the sauce thickens too quickly, add up to 60 ml additional stock or water.

Nest the chicken

Nestle the marinated chicken legs skin-side up into the orzo-tomato mixture, pressing them slightly so they make contact with the sauce but remain mostly above it. Spoon some sauce over the exposed skin carefully, but leave skin relatively exposed to crisp in the oven.

Oven roast

Transfer the skillet or casserole to the preheated oven. Roast at 200°C (400°F) for 30–35 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) at the thickest part and the skin is golden and crisp. Halfway through cooking (around 15–18 minutes), baste the chicken lightly with sauce from the pan to keep it moist. If the top is browning too quickly, tent loosely with foil for the remaining time.

Finish on stovetop if needed

If the orzo has absorbed too much liquid and is still firmer than desired when chicken is done, transfer skillet back to the stovetop and gently simmer uncovered 2–4 minutes, stirring, until orzo reaches desired tenderness. Conversely, if the orzo is too loose, simmer uncovered in oven or on stove a few minutes to thicken.

Remove the skillet from the oven. Let the dish rest 5 minutes to allow juices to redistribute and the orzo to set slightly. Discard and remove the bay leaf.

Sprinkle chopped fresh parsley (2 tbs) and grated Kefalotyri or Parmesan (1/4 cup) over the orzo. Serve the chicken legs on top of the tomato-orzo, with lemon wedges on the side to squeeze over just before eating.

Taste the orzo and adjust salt and pepper as needed. Serve hot.