Impress your guests with this one-pot spring meal. 😋 @Stephanie Engøy’s Roasted Whole Chicken with Lemon Orzo comes together beautifully in a Sage Dutch Oven, exclusively from #LeCreuset and @Sur La Table. Ingredients: 2 tbsp olive oil 1 whole chicken 2 tbsp unsalted butter 1 lemon, zested and halved 1/2 cup chopped leeks 1/4 cup chopped shallots 4 garlic cloves chopped 3 1/2 cups chicken broth 1/2 cup heavy cream 2 tsp sea salt 1 tsp fresh cracked pepper 10-12 asparagus stalks, cut into fourths 1/2 cup frozen peas 1 1/2 cups orzo pasta 1/4 cup grated parmesan 1/4 cup chopped parsley Instructions: 1. Preheat oven to 350F. 2. Generously season chicken with salt and pepper, then heat olive oil in a Dutch oven over med-high heat. Brown chicken on both sides until golden, about 5 min per side. Once browned, set chicken aside. 3. In the same pot, melt butter and brown e lemon halves face down for about 1-2 min, then remove and set aside. Add leeks and shallots to the pot and sauté for about 4 min. Then add garlic and cook until fragrant, about 1-2 min. 4. Pour in chicken broth, lemon zest, salt, and pepper. Stir to combine. Nestle the chicken back into the pot and increase heat to med-high to bring the broth to a boil, skimming any scum that rises to the top. 5. Once broth is boiling, turn off the heat and cover the pot with a lid. Carefully transfer the pot to the preheated oven. Bake for approximately 1 hour 15 min, or until the internal temperature of the chicken reaches 165F. 6. Remove the pot from the oven and stir in asparagus, peas, and orzo. Squeeze juice from the lemon halves into the pot and stir to combine. 7. Return the pot to the oven and bake about 15 min, or until the orzo is soft. 8. Gently stir the orzo to loosen it up, then allow the pot to rest outside the oven for 15 min. Stir the parmesan into the orzo and top with chopped parsley before serving. #lecreuset #lecreusettiktok #foodtok #easyrecipe #dinnerrecipe #dinnerideas #onepotrecipe