Preparation
Step 1
Make the gremolata. Finely chop the parsley and mint leaves then put in a bowl with the lemon zest and juice, minced garlic, toasted nuts and chilli flakes. Stir to combine, pour in the olive oil and mix in to a sauce. Set aside until needed.
Step 2
For the chicken, preheat the oven to 190C. Mix the mayonnaise, minced garlic, chopped sage and butter. Season with salt and pepper. Gently tease your fingers between the flesh and skin of the chicken breasts to create a pocket. Push the mayonnaise mixture in to the space. Stuff the chicken cavity with the lemon quarters and halved garlic bulb and season inside with salt and pepper. Drizzle the skin with olive oil. Put in a roasting tray.
Step 3
Roast the chicken for 1 hour, or until the juices run clear from the thickest part of the thigh meat. Remove from the oven, cover with cling film and leave to rest while you make the risotto.
Step 4
Bring the stock to a boil and add the saffron strands. Keep hot.
Step 5
Set a medium saucepan over a medium-high heat. Melt 2 tbsp butter then gently cook the shallot until translucent. Stir in the chopped rosemary then add the orzo.
Step 6
Stir to coat then add one ladle of hot saffron stock. Stir continuously until the pasta absorbs the stock. Repeat the process until the orzo has swelled and is just cooked through.
Step 7
Stir in the parmesan, rosemary mayonnaise and remaining 2 tbsp butter then season with salt and pepper. You want to have a loose texture, so you may need to add more hot stock.
Step 8
Carve the chicken and finish with sea salt flakes. Serve on a platter with the orzo risotto, drizzling with the gremolata.
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