A family favourite, this is a simple one-pot dish which brings comfort and joy, and it is my pleasure to share that with you.
Untruss the chicken and remove all the string. If time allows, leave it on a board for 40 minutes or so to lose its chill. Preheat the oven to 180C/160C Fan/Gas 4.
Take the pan off the heat and, aiming for the space around the chicken, grate in the lemon zest, add the garlic and dried tarragon and give a quick stir into the oil as best you can. Scatter the vegetables around the chicken, followed by the salt and chilli flakes , and squeeze in the juice from the lemons.
Take the pot out of the oven and add the orzo all around the chicken, pushing it under the liquid and giving it a stir as far you can manage in the restricted space. Put the lid back on and return the casserole to the oven for another 15 minutes, by which time the orzo should be soft and swollen.
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