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

Prepare the chicken for batch cooking: Pat dry 4 chicken thighs with paper towels. Mince 3 garlic cloves. Remove leaves from 2 sprigs of rosemary and 2 sprigs of thyme and finely chop them. Zest and juice 1 lemon.

In a small bowl, whisk together the minced garlic, chopped herbs, 1 tablespoon of lemon zest, 2 tablespoons of lemon juice, and 2 tablespoons of olive oil. Rub this mixture under the skin and over the surface of the chicken thighs. Let marinate for 30 minutes at room temperature.

Preheat your oven to 400F. Place the chicken thighs on a parchment-lined baking sheet and roast for 35-40 minutes until the internal temperature reaches 165F and the skin is golden brown. Set aside half for Day 1 and half for this Day 4 meal.

While chicken roasts, bring 2 cups of chicken broth to a boil in a medium pot. Add 1 cup of uncooked orzo pasta. Reduce heat to a simmer, cover, and cook for 9 minutes or until the broth is absorbed. Set aside half for Day 4.

Peel 4 large carrots and slice them into 1/2-inch thick rounds. In a skillet over medium heat, melt 1 tablespoon of unsalted butter. Add the carrots and sauté for 8 minutes. Drizzle 1 tablespoon of honey over the carrots and cook for another 4 minutes until they are tender and glazed. Set aside half for Day 4.

On Day 4, to serve: Preheat your oven to 375F. Place the leftover chicken thighs on a wire rack set over a baking sheet. Heat for 10-12 minutes to ensure the skin becomes crispy again.

While the chicken is warming, place the leftover orzo in a small saucepan over medium-low heat. Add 1 tablespoon of unsalted butter and 1 tablespoon of water. Stir constantly for 3-4 minutes until the orzo is creamy and hot.

Add the leftover glazed carrots to the orzo pan for the final 2 minutes of heating to warm them through. Plate the crispy chicken alongside the buttery orzo and honey-glazed carrots.