Roast Lemon Chicken with Asparagus and Orzo

Here's another title to a recipe where I LOVE every word!! Spring incarnate to me.
(serves 4)

4 chicken leg quarters (about 12 oz. each)
3 T. EVOO
1 lemon with 1/2 thinly sliced and 1/2 cut into wedges
1 clove of garlic, thinly sliced
Kosher salt and freshly ground pepper
1 bunch pencil thin* asparagus, trimmed and cut into 2" pieces
1 small sweet* onion, chopped
2-3 lemon* thyme sprigs
1 cup orzo
2&1/2 cups water
2 T. chopped fresh chives

Preheat the oven to 450 and line a rimmed* baking sheet with foil. Gently* loosen the chicken skin with your fingers; rub 1 T. oil over and under the skin. Stuff the lemon slices and garlic under the skin; season outside with S&P. Transfer the chicken to the prepared baking sheet, skin side up. Roast until crisp and cooked through, about 25 mins. Let rest 5 mins. Meanwhile, heat 1 T. oil in a large skillet over med.-high heat. Add the asparagus and cook, stirring occasionally until tender and browned in spots, 2-3 mins. Transfer to a plate. Reduce heat to med. and add the remaining T. of oil, onion, and thyme to the skillet; cook, stirring until the onion is tender, about 3 mins. Stir in the orzo and cook, stirring until lightly toasted, 2-3 mins. Add 2&1/2 cups water and a pinch of salt. Simmer, stirring occasionally, until the orzo is tender, about 15 mins. Remove from the heat; discard the thyme, and stir in the asparagus and chives. Season with S&P. Serve with the chicken and garnish the plates with lemon wedges.

"What you think of yourself is more important than what others think of you."

Have FUN in the SUN today!!

Love,

MM