This herb spatchcock chicken with creamy orzo is the kind of one pan dinner that feels cozy and inviting, perfect for those cool fall and winter days.
The chicken is spatchcocked, generously seasoned with fresh herbs, lemon zest and plenty garlic. Meanwhile, the creamy spinach orzo cooks right in the same pan, soaking up all the herby, lemony drippings!
There are endless ways to prepare a spatchcock chicken, but my herb spatchcock chicken with orzo might be my favorite one yet! It all comes together in one pan, making it an easy dinner that feels extra special.
The seasoned chicken roasts beautifully until golden and crispy, and the orzo is great for soaking up all the flavors from the pan while also adding a creamy element. My Lemon Chicken Orzo has a similar flavor profile and is another must-try easy dinner!
If you’ve never spatchcocked a chicken before, don’t worry! It’s simpler than it looks. My simple spatchcock chicken recipe is a great place to start. I also use this method for my Spatchcock BBQ Chicken, and it turns out perfect every time.
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Why I Love This Recipe
- One pan wonder. Juicy and moist chicken cooked in the same pan with creamy spinach orzo.
- Spatchcocking a chicken is actually quite simple, and the chicken cooks more evenly and much faster than a traditional whole roast.
- Tender and soft orzo. I love cooking with this pasta! So creamy and soaks in all the flavors nicely.
- Feed the entire family. This herb spatchcock chicken with orzo recipe generously serves 4 to 6 people.
Ingredient Notes
Below are a few notes from recipe testing to make this herb spatchcock roast chicken. I hope you find these notes helpful with picking up your ingredients!
- Whole chicken: I use 4-pound whole chicken, neck and giblets removed.
- Fresh Italian parsley, rosemary and thyme: All used to season the chicken. Use fresh for best results.
- Garlic: Minced fresh cloves for the herb mixture. Adds great flavor!
- Olive oil: Used in the seasoning mixture; will also help the chicken crisp up.
- Lemon zest: Gives an element of brightness and citrusy flavor.
- Dried orzo: It quicks very quickly and absorbs the liquids really well.
- Chicken broth: The cooking liquid for the orzo.
- Heavy cream: Nothing beats a good creamy orzo!
- Italian seasoning and garlic powder: Seasonings for the creamy orzo.
- Butter: Just a few dollops to give even more richness to the orzo.
- Baby spinach: Added at the end to pack in extra goodness.
- Kosher salt and pepper
As always, quantities the recipe can be found in the recipe card down below.
How to Make Herb Spatchcock Chicken
Step 1 | Spatchcock the chicken
Preheat the oven to 425 degrees F. To start, let’s spatchcock the chicken! Using sturdy kitchen shears, cut along the backbone and remove it, trimming any extra bones off. Then, flip the chicken over breast side up, and press firmly down on the breast bone to flatten it.
Step 2 | Season the chicken and roast
In a bowl, mix olive oil, garlic, parsley, rosemary, thyme, lemon zest, salt, and pepper. Place the chicken breast side up in a large 14-inch cast iron skillet.
Gently separate the skin from the breast to create a “pocket” (you can use a spoon), then rub the garlic herb mixture under the skin and over the outside evenly.
Roast at 425 degrees F for the first 15 minutes, then reduce to 375 F and roast for another 10 minutes (it will finish cooking with the orzo in the next step).
Step 3 | Add orzo and creamy broth
Make the cooking liquid for the orzo: In a bowl, whisk the heavy cream and broth, then microwave until it’s pretty warm (hotter than just lukewarm). Season this creamy liquid with Italian seasoning, garlic powder, salt and pepper.
Remove the pan from the oven and scatter the dried orzo around the chicken. Then, stir in the warm cooking liquid over the orzo, and top with a few dollops of butter. Return to the oven for another 25 minutes, until the chicken is cooked through and the orzo is creamy and almost tender.
Step 4 | Finish with spinach and serve
Fluff the orzo and then stir in the baby spinach. Return to the oven for another 5-7 minutes or until fully tender. Remove from the oven and let the herb spatchcock chicken rest 10 minutes before carving.
Tips for Success
- I use a large 14-inch cast iron skillet pan (or similar) to fit a whole chicken and about 2 cups of dried orzo.
- To spatchcock the chicken: Use sturdy kitchen shears to easily and safely cut off the backbone.
- Thoroughly pat dry the chicken using paper towel before applying the seasoning. This will ensure the outer skin crisps up nicely.
- Important: Make sure that the liquid for the orzo is hot before adding it – this ensures both the chicken and orzo cook fully. It needs to be hotter than just lukewarm.
- Cook time: For a 4-5 lb chicken, about 50 minutes. Use a thermometer for accuracy; the center of the breast should reach 165 F, while the thighs about 175 F.
- Let chicken rest for about 10 minutes before carving.
How to Spatchcock a Chicken
For detailed instructions, check out my Roasted Spatchcock Chicken recipe, but here’s a quick overview.
- Place the whole chicken breast side down. Remove the giblets and neck, if needed.
- Using sturdy kitchen shears, cut alongside the backbone and remove it using a pair of strong kitchen spears. Also remove any small bones sticking out. The backbone can be discarded or used to make bone broth.
- Next, flip the chicken over breast side up. Press firmly to flatten the chicken. Transfer to a pan and it’s now ready to season and roast!
Recipe FAQs
I use a large 14-inch cast iron skillet. If you are using a 12-inch skillet, you will need a smaller chicken and less orzo to prevent overflow.
For a 4-lb chicken, about 50 minutes. Use a meat thermometer for accuracy; the center of the breast should be 165 F, while the thighs 175 F.
I would strongly recommend using sturdy kitchen shears for ease and safety.
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Herb Spatchcock Chicken with Orzo
Ingredients
For the chicken
- 4 pounds whole chicken - neck and giblets removed
- ½ cup olive oil - plus more as needed
- 6 cloves minced garlic
- 3 tablespoons finely chopped fresh italian parsley
- 2 teaspoon minced fresh rosemary
- 2 teaspoons fresh thyme leaves
- Zest of 2 lemons
- 3 teaspoons Kosher salt
- ½ teaspoon ground black pepper
For the creamy orzo
- 2 cups dried orzo
- 2 ½ cups chicken broth
- 1 ½ cups heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¾ teaspoon Kosher salt
- Ground black pepper
- 1 tablespoon unsalted butter - cut into small cubes
- 1 cup chopped baby spinach - tightly packed
Instructions
- Preheat oven to 425 F.
- Spatchcock the chicken: Place the chicken breast-side down on a large and sturdy cutting board. Using strong kitchen shears, cut along both sides of the backbone, removing it completely. Flip the chicken over (breast side up), and press firmly to flatten it. Set aside.
- Season chicken: In a bowl, whisk olive oil with minced garlic, Italian parsley, rosemary, thyme, lemon zest, Kosher salt (3 tsp) and pepper (½ tsp). Spread this mixture over the chicken and under the skin. Tip: Use a spoon to separate the skin from the breast.
- Roast: Place the chicken on a large 14-inch cast iron skillet, breast side up. Roast for 15 minutes at 425 F, then lower to 375 F and continue roasting for another 10 minutes (it will finish cooking later with the orzo).
- Whisk the liquid for the orzo: Meanwhile, whisk chicken broth with heavy cream, and heat microwave until it’s pretty warm (hotter than just lukewarm). Season with garlic powder, Italian seasoning, salt (¾ tsp) and pepper. Note: It's important that the cooking liquid is hot before adding it.
- Add orzo: Remove the skillet from the oven. Evenly scatter the dried orzo around the chicken. Stir in the hot liquid mixture on the orzo evenly, and then top with a few dollops of butter.
- Finish cooking: Return to the oven and continue cooking for another 25 minutes at 375 F. The chicken should be fully cooked through and the orzo almost fully tender.
- Finish: Once the chicken is fully cooked through, give the orzo a quick fluff and stir in the chopped baby spinach. Return to the oven for another 5-7 minutes until the spinach is softened and the orzo is fully tender.
- Serve: Let it rest for 10 minutes and cool down before carving. Enjoy!
Notes
- Important: The liquid for the orzo needs to be hot before adding to make sure the orzo cooks fully and to prevent lowering the temperature of the chicken. Heat it up in the microwave or stovetop until lukewarm.
- To spatchcock the chicken, use sturdy kitchen shears or scissors to allow ease when cutting. A sharp knife works too.
- Prep ahead: Spatchcock the chicken up to 1-2 days in advance. Cover and refrigerate. The chicken can be seasoned overnight as well.
- Storage: Place in an airtight container and refrigerate for up to 3 days.
- Reheating: Reheat on the stovetop until warmed through. Add a splash of cream to the orzo to make it creamy again.
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