Sunday Supper {Tuscan Lemon Chicken & Greek Orzo Salad}

Our Sunday Supper was absolutely delicious this week, featuring two new recipes that I know we will try again.

The boys were so excited to see the chicken marinating overnight. In fact, the morning I made this meal, Whit work up and said “I’ll be thinking about that chicken all day. It looks so good!” To “flatten” the chicken, watch a video on how to spatchcock a chicken. I promise you that word has been used relentlessly around here ever since the people learned it. :-)

The salad is absolutely divine and I am still thinking about it. I omitted the arugula, as the guys all hate it. I personally love it, and want to make a new batch one of these Sundays to enjoy for much lunches during the work week – arugula included.

Tuscan Lemon Chicken

Back to Basics 

• 1 (3-1/2 pound) chicken, flattened
• Kosher salt
• 1/3 cup good olive oil
• 2 teaspoons grated lemon zest (2 lemons)
• 1/3 cup freshly squeezed lemon juice
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon minced fresh rosemary leaves
• Freshly ground black pepper
• 1 lemon, halved

Sprinkle the chicken with 1 teaspoon salt on each side.

Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened chicken. Add the chicken, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.

When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread ¼ of the coals across the other side of the grill. Place the chicken on the cooler side skin side up, and weight it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down, for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the chicken in quarters, sprinkle with salt, and serve with the grilled lemon halves.

Greek Orzo Salad

Modified from Go to Dinners – Serves 6

• 1 cup orzo (about 8 ounces)
• Salt and pepper
• ¼ cup freshly-squeezed lemon juice, plus extra for serving
• ½ cup good olive oil (I halved to 1/4 cup)
• 1 cup canned chickpeas, rinsed and drained
• ½ cup diced red bell pepper (¼-inch)
• ½ cup diced red onion (¼-inch)
• 3 tablespoons capers in brine, drained
• 3 tablespoons minced fresh dill
• 4 ounces Greek feta, ½-inch diced (not crumbled)
• ½ cup Kalamata olives, pitted and halved lengthwise (I omitted)
• 2 cups baby arugula
• 1/2 lemon, thinly sliced, for serving

Bring 6 cups water to a boil in a large saucepan and add the orzo and 1 T. salt. Return water to a boil, lower heat, and simmer 8-10 mins. Drain and transfer to large bowl.

Meanwhile, whisk together lemon juice, oil, 2 tsp salt and 1 tsp pepper in a 1-cup glass measuring cup. Pour over the warm pasta and stir well. Add chickpeas, pepper, onion, capers, dill, feta and olives and combine carefully.

Just before serving, stir in arugula, add some sliced lemon, a squeeze of lemon juice and taste for seasonings. Serve warm or at room temp.

We thoroughly enjoyed this meal and thought it was fun to eat a meal inspired by our trip to Italy & Greece!

All Recipes | Sunday Supper | School Night Supper
Happy Hour | Appetizers | Sweets & Treats
Instant Pot | Crock Pot | Grill | Sunday Brunch
Menu Plans

Dixie Delights
join me as I travel, decorate, create & celebrate
Instagram | Pinterest

Dixie Travels
perfectly planned trips & our travel adventures
Book Now | Learn More
Instagram | Facebook | Pinterest