Roasted Lemon-Herb Chicken Thighs with Buttery Orzo and Glazed Carrots

Pat 8 bone-in skin-on chicken thighs dry with paper towels to ensure the skin becomes crispy during roasting.

Mince 3 cloves of garlic, 1 tablespoon of fresh rosemary, and 1 tablespoon of fresh thyme; zest 1 whole lemon.

In a small bowl, combine the minced garlic, rosemary, thyme, and lemon zest with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Rub the herb mixture thoroughly under and over the skin of all 8 chicken thighs, then let them marinate at room temperature for 30 minutes.

Preheat your oven to 400F (200C); wash and peel 4 large carrots, then slice them into 1/2-inch thick rounds.

In a bowl, toss the carrot rounds with 1 tablespoon of olive oil, 1 teaspoon of dried oregano, and a pinch of salt and pepper.

Arrange the chicken thighs and carrots on a large rimmed baking sheet in a single layer and roast in the oven for 25 minutes.

While the chicken roasts, bring 2 cups of low-sodium chicken broth to a boil in a medium pot; add 1 cup of uncooked orzo pasta, reduce heat, and simmer for 9 minutes until tender.

Remove the baking sheet from the oven and drizzle 1 tablespoon of honey over the carrots; return to the oven and roast for another 10-15 minutes until the chicken reaches 165F and the skin is golden.

Drain any excess liquid from the cooked orzo, then stir in 2 tablespoons of unsalted butter and 1/4 cup of finely chopped fresh parsley.

Remove the chicken and carrots from the oven, squeeze the juice from the zested lemon over the chicken, and let the meat rest for 5 minutes.

Serve 2 chicken thighs per person for Day 3 lunch; store the remaining 4 chicken thighs and half of the orzo and carrots in airtight containers for Day 4 dinner.