Roasted Mary’s Chicken Recipe
lemon orzo, saffron labneh, cucumber salad
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Ingredients
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For the Roasted Chicken
For the Lemon Orzo
For the Saffron Labneh
For the Cucumber Salad
Method
Roasting the Chicken
Preheat Oven
Preheat your oven to 425°F (220°C).
Prepare Chicken
Pat the chicken dry with paper towels and place it in a roasting pan.
Roast Chicken
Roast the chicken in the preheated oven for 1 hour or until the internal temperature reaches 165°F (75°C).
Rest Chicken
Let the chicken rest for 10 minutes before carving.
Cooking the Lemon Orzo
Boil Orzo
In a saucepan, bring water to a boil. Add salt and orzo.
Cook Orzo
Cook orzo according to package instructions until al dente, about 8-10 minutes.
Mix Orzo
Drain orzo and return to the pot. Stir in lemon zest and grated Parmesan cheese.
Making the Saffron Labneh
Prepare Labneh
In a bowl, combine Greek yogurt, saffron threads, lemon juice, and salt. Mix well.
Chill Labneh
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Preparing the Cucumber Salad
Mix Salad Ingredients
In a large bowl, combine diced cucumbers, sliced red onion, halved cherry tomatoes, and chopped dill.
Dress Salad
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour over the salad and toss gently.