Ingredients

The following ingredients have 4 Servings
  • 2 chicken leg quarters
  • 1 cup orzo
  • 1 carrot
  • 1 onion
  • 1 cup broccoli florets
  • 1 cup cooked butternut squash
  • 2 celery stalks
  • 2 cups chicken stock (broth)
  • 1/2 tsp paprika
  • 1/2 tsp granulated garlic
  • 2 tsp olive oil
  • salt and pepper to taste
  • parsley to garnish

Instruction

  • Pre-heat the oven to 200 degrees Celsius (390 Fahrenheit).
  • In an over-proof dish, place the chicken leg quarters, season with salt, pepper, garlic granules and paprika, and drizzle over a teaspoon of oil. 
  • Roast for about 30-35 minutes until cooked through. You can turn the chicken leg quarters onto the other side half the way through roasting.
  • Meantime, peel and chop the onion, carrot and celery stalks, and add them to a pan together with the broccoli florets and the remaining oil.
  • Stir for about 5 minutes until they soften a bit, then add the orzo and chicken stock, and cook for about 15 minutes or so with the lid on until the orzo is cooked, and the vegetables are tender.
  • Add the cooked butternut squash, and garnish with parsley.
  • Serve hot!