Oven-Baked Lemon Chicken with Orzo Pasta

Ingredients:

• 4 chicken legs (approximately 350 g each)
• 3 tablespoons extra-virgin olive oil
• 1 lemon (half thinly sliced, half cut into wedges)
• 1 clove garlic, thinly sliced
• 1 bunch of asparagus, thinly sliced ​​into 5cm pieces (remove tough ends)
• 1 small onion, chopped
• 2-3 sprigs of thyme
• 1 cup orzo pasta
• 2 tbsp chopped fresh chives

Preparation:

1. Preheat oven to 450°F (230°C) and line a baking sheet with foil. Loosen the chicken skin with your fingers; rub 1 tablespoon of olive oil inside and out. Place thin lemon slices and garlic under the skin and sprinkle the outside with salt and black pepper. Transfer the chicken skin-side up to the prepared baking sheet. Bake until crisp and cooked through, about 25 minutes. Let rest for 5 minutes.
2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the asparagus and cook, stirring occasionally, until tender and browned in spots, 2-3 minutes. Transfer to a plate.
3. Reduce heat to medium and add the remaining 1 tablespoon olive oil, onion, and thyme to the skillet; cook, stirring, until the onion is softened, about 3 minutes. Add the orzo and cook, stirring, until the pasta is lightly browned, 2 to 3 minutes. Add 2 1/2 cups water and a pinch of salt. Simmer, stirring occasionally, until the orzo is tender, about 15 minutes. Remove from heat, discard the thyme, and stir in the asparagus and chives. Season with salt and pepper to taste. Serve with the chicken and lemon wedges.