Roast Poussin With Orzo

Looking to elevate your chicken dinners? This roast poussin with orzo is a game-changer. Simple, flavorful, and all cooked in one pot, it’s perfect for a cozy date night or an impressive dinner with friends.

The tender poussins sit on a bed of aromatic orzo, infused with butter, garlic, and lemon zest. The chicken roasts to perfection, leaving you with a deliciously rich broth that infuses the orzo with mouthwatering flavors.

With a final touch of spring onions, fresh lime, and grated parmesan, this dish is both vibrant and satisfying. Serve it whole or sliced, and enjoy a meal that’s as effortless as it is delicious.

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Roast Poussin With Orzo – Ingredients

Tender poussin, the star of the dish, is perfectly complemented by the rich flavor of butter and aromatic shallots, forming the base of this one-pot wonder. Minced garlic and fresh lemon zest provide brightness, while the orzo absorbs the savory chicken stock, creating a beautifully cohesive dish. Olive oil enhances the crispy skin, and a final touch of parmesan and spring onions adds creaminess and freshness.

Roast Poussin With Orzo – Recipe Tips

1. Ensure Even Cooking: For the perfect roast, make sure the poussin is evenly coated with olive oil and well-seasoned before placing it in the oven. This ensures crispy skin and tender meat. Don’t overcrowd the pan to allow even heat distribution.
2. Monitor the Orzo: Orzo absorbs liquid quickly, so check the casserole dish occasionally while roasting. If the orzo looks too dry, add a little more chicken stock or water to keep it moist, allowing the flavors to meld together.
3. Rest Before Serving: After roasting, allow the poussin to rest for 10 minutes before serving. This helps redistribute the juices within the chicken, ensuring it stays juicy and tender when you carve it.

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What to Serve with Roast Poussin With Orzo

1. Steamed Vegetables: Lightly steamed vegetables, such as asparagus or green beans, complement the richness of the poussin and orzo without overpowering them. Their fresh, crisp texture provides a perfect contrast to the dish’s savory depth.
2. Mixed Green Salad: A simple salad with arugula, baby spinach, and a lemon vinaigrette balances the richness of the poussin. The slight bitterness of the greens and the acidity of the dressing refreshes the palate and enhances the flavors of the dish.
3. Garlic Bread: A side of homemade garlic bread adds a comforting, carb-heavy element that pairs wonderfully with the creamy orzo and the tender poussin. The garlic flavor ties nicely with the lemony undertones of the dish, creating a well-rounded meal.

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FAQ – Roast Poussin With Orzo

1. Can I use Cornish hens instead of poussin? Yes! Cornish hens can be used in place of poussin for this recipe. Simply roast two Cornish hens, or slice them in half for a serving size that is more appropriate for your guests.
2. Can I prepare the orzo ahead of time? It’s best to prepare the orzo fresh along with the poussin for optimal texture and flavor. If you need to prep in advance, cook the orzo separately and combine it with the roasted poussin just before serving.
3. What can I substitute for butter in this recipe? If you prefer a dairy-free option, you can substitute the butter with olive oil or coconut oil. This will provide a similar richness and help sauté the shallots to perfection.
4. How do I know when the poussin is fully cooked? To ensure the poussin is properly cooked, check the internal temperature with a meat thermometer. The chicken should reach 75°C (167°F), and the juices should run clear when pierced. If you don’t have a thermometer, check that the legs move easily and the meat is no longer pink.

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Roast Poussin With Orzo

Transform your typical chicken dinners with this simple and flavorful roast poussin recipe. Prepared effortlessly in a single pot, it’s ideal for a special date night or an elegant gathering. Cornish Hens may also be substituted for the poussin in this dish.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 6 People

Ingredients

  

• 2 poussins about 450g / 1 pound each or up to 4
• 1 tablespoon butter
• 3 banana shallots or 1 medium onion finely diced
• 2 garlic cloves minced
• 1 lemon juiced and zested
• 1 teaspoon salt
• 320 g 2 cups orzo
• 3 cups chicken stock from 2 stock cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• Spring onions finely sliced, for garnish
• Lime wedges for serving
• Grated parmesan to taste

Instructions

 

• Preheat the oven to 180°C (350°F). In a large casserole dish, melt the butter over low heat. Add the finely diced shallots and sauté, stirring occasionally, for approximately five minutes until they soften slightly.
• Incorporate the minced garlic, lemon juice, and zest into the shallots, stirring well to combine. Add the orzo and toss it in the buttery mixture until evenly coated.
• Pour in the chicken broth, bringing the mixture to a simmer. Position the poussin on top of the orzo, brushing the chicken with olive oil. Generously season with salt and pepper, and sprinkle thyme over the chicken.
• Transfer the dish to the oven and roast for about 45 minutes, checking occasionally to ensure the pan does not dry out. If necessary, add more liquid. The poussin is fully cooked when it reaches an internal temperature of 75°C (167°F) and the juices run clear.
• After roasting, allow the poussin to rest for 10 minutes. Taste the orzo for seasoning, adjusting with salt, pepper, and a little more lemon juice if needed. Garnish with chopped spring onions, parmesan, and extra lemon zest.
• Serve the poussin by halving it and placing it alongside the orzo, or cook one poussin per person for a more substantial serving.

Notes

For a more substantial meal, allow one poussin (450g/1 pound) per person. If substituting with larger chicken or Cornish hens, roast two and slice them in half to serve.
Do not rinse the chicken; simply pat it dry with paper towels. Be sure to thoroughly wash your hands and any surfaces after handling raw poultry.
Save the poussin carcasses for making chicken stock or a rich chicken carcass soup.
Since orzo absorbs liquid quickly, monitor the dish to ensure it remains adequately moist while roasting.

Keyword Roast Poussin With Orzo