Ingredients

For the chicken rub:

2 tbsp softened butter
Zest of 1 lemon
1–2 minced garlic cloves
2 tsp chopped thyme

For the chicken and orzo:

1 whole spatchcocked chicken (~1.5–2 kg)
100 g pancetta
3 leeks, sliced into rounds
1 lemon, halved
200–225 g dry orzo
350 ml Freja Rich Chicken Cooking Bone Broth
1 tbsp olive oil
2–3 tbsp creme fraîche
Salt & freshly ground black pepper

Method:

1. Preheat the oven to 190 °C (170 °C fan).Pat the flattened chicken dry and season generously with the chicken rub.
2. Place the chicken skin-side up in a large roasting tray on a bed of the leeks, with the lemon and garlic scattered around.
3. Roast the chicken according to its weight, until the juices run clear.
4. Remove the chicken from the oven, lift it out of the tray, and set aside to rest.
5. Place the roasting tray over a hob on a medium heat, add the diced pancetta, and fry until lightly golden and starting to render.
6. Stir the orzo into the leeks and pancetta, then pour in 350 ml Freja Rich Chicken Bone Broth, ensuring the orzo is mostly submerged.
7. Return the tray to the oven and roast for 20–25 minutes, until the orzo is tender and creamy and the pancetta has fully rendered into the dish.
8. Remove from the oven and stir through 2–3 tbsp crème fraîche for a rich, velvety finish.
9. Carve and serve the chicken with the creamy orzo and leeks, finishing with fresh herbs if desired.