Chicken in a Pot with Lemon Orzo

★★★☆☆

Prep: 35 mins Cook: 1 hr 40 mins Serves: 4-6

1 whole chicken (about 3 1/2 pounds)1 whole chicken (about 3 1/2 pounds)
3 fat garlic cloves3 fat garlic cloves
2 medium carrots (about 10 ounces)2 medium carrots (about 10 ounces)
1 tablespoon olive oil15 ml olive oil
2 lemons2 lemons
2 teaspoons dried tarragon or thyme10 ml dried tarragon or thyme
5 cups sliced leeks, from 2 medium leeks (white parts only)1.2 L sliced leeks, from 2 medium leeks (white parts only)
2 teaspoons flaky sea salt or kosher salt10 ml flaky sea salt or kosher salt
1/2 teaspoon crushed red pepper flakes (optional)2 ml crushed red pepper flakes (optional)
6 cups cold water1.44 L cold water
1 1/2 cups orzo pasta360 ml orzo pasta
1/3 cup finely chopped Italian parsley, plus more for serving80 ml finely chopped Italian parsley, plus more for serving
Freshly grated Parmesan, for serving (optional)Freshly grated Parmesan, for serving (optional)

Let chicken stand at room temperature 40 minutes. Heat oven to 350°F. Peel garlic. Peel and cut carrots into sticks.
Heat oil in large Dutch oven over high heat. Sear chicken breast-side down until golden, 3-5 minutes. Turn breast-side up.
Off heat, grate lemon zest around chicken. Grate garlic, add tarragon; stir.
Scatter leeks and carrots around chicken. Add salt and pepper flakes. Squeeze in lemon juice. Pour in cold water (covering all but top of breast).
Bring to boil, cover with lid, transfer to oven. Cook 1 hour 15 minutes until chicken is cooked through and carrots are soft.
Remove from oven. Add orzo around chicken, pushing under liquid. Cover, return to oven 15 minutes.
Let stand covered 15 minutes. Stir in parsley. Pull chicken apart with forks, removing bones and skin.
Stir and ladle into bowls. Offer Parmesan to grate over.

Wine Pairing: Medium White — Chardonnay — Rich one-pot chicken with lemony orzo