Roasted Garlic & Herb Chicken with Spinach Parmesan Orzo

Preheat your oven. Place chicken thighs on a large baking sheet or roasting pan.

In a bowl or measuring cup, combine the garlic and herb marinade mix, black pepper, salt, and olive oil. Whisk to combine, then squeeze in the juice of one lemon and whisk again.

Wash the leek thoroughly, then trim off the root end and tough dark green tops. Chop the remaining white and light green parts into 1-inch pieces. Peel and chop the carrots into bite-sized pieces.

Add the chopped leeks to the baking sheet with the chicken. Pour the prepared marinade over everything and use your hands to toss and coat the chicken and leeks evenly. Arrange the chicken skin-side up.

Scatter the chopped carrots over and around the chicken in the pan.

Roast the chicken and vegetables until the chicken is cooked through and the skin is golden and crispy, about 40-45 minutes at 400°F (200°C).

While the chicken roasts, heat vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the orzo and toast, stirring frequently, until golden brown.

Add most of the chopped green onions (reserving some for garnish) and the minced garlic. Sauté for about one minute until fragrant.

Stir in the halved cherry tomatoes, then pour in the chicken broth. Season with salt and pepper to taste.

Bring the mixture to a simmer, then cover and cook until the orzo is al dente and most of the liquid is absorbed, about 10-12 minutes.

Uncover the skillet. Stir in the zest and juice of the second lemon, the remaining 1 tablespoon of butter, and the heavy cream.

Add 1 cup of the shredded Parmesan cheese and the fresh spinach, stirring until the spinach wilts and the cheese is incorporated.

Stir in the remaining 1 cup of Parmesan cheese and top with the reserved chopped green onions. Cover for a moment to let the cheese melt.

To serve, spoon a generous portion of the creamy orzo onto a plate. Top with a piece of roasted chicken and some of the roasted leeks and carrots.