I’ve made this a couple of times. My chicken was 4 lbs and it browned nicely. If I have enough time, I will dry my chicken thoroughly and then salt it inside and out and put it in the fridge overnight uncovered. The skin dries out and becomes almost translucent and the skin gets nice and brown and crispy. That’s what I did this time too. Since I salted the chicken I relied on my own seasoning for the rest of the cooking as far as salt and pepper goes. I followed the recipe otherwise, except that I put one Kirkland box chicken broth and one can Swanson broth, which is about 6 cups total. It didn’t cover as much of the chicken as the recipe calls for, but it was just fine. When it had cooked in the oven for an hour, I added the orzo and put it back in the oven for the remaining 15 minutes. Then I let it sit out covered for another 10 minutes and it was perfect!! The broth and vegetables are so flavorful and the chicken was delicious and perfectly cooked. Looking forward to the leftovers tonight. It is quite like a soup, but I found it very comforting and very French-like.
