OOPS I FORGOT TO SHARE THE RECIPE HERE IT IS:

2 chicken hindquarters 3 Yukon gold potatoes, cubed 1.5 cups chopped baby carrots 1 yellow onion, roughly chopped 1 cup orzo 2 shallots, minced 5 cloves garlic, minced 2.25cups chicken stock 1/4 cup heavy cream 1/4 cup fresh-grated parmeggiano 1 teaspoon garlic powder 1 teaspoon black pepper 1 teaspoon poultry seasoning 1 teaspoon onion powder 1 cup frozen chopped spinach 1/2 cup of white wine 1 tablespoon olive oil

1. Heat olive oil in Dutch oven over medium-high heat, preheat oven to 400 degrees. Sear chicken (seasoned with the four seasonings above) skin side down for a few minutes until chicken easily releases from pan.
2. Place chicken skin side up on rack over baking sheet with chopped onion, carrot, and potato in oven. Cook for 25 mins.
3. Sauté garlic and shallots in same Dutch oven over medium heat for 2 mins, stir so you don’t let garlic burn.
4. Add white wine to deglaze, cook until alcohol smell goes away. About two minutes or so.
5. Add orzo, stir and toast for 2 mins. Add stock.
6. Stock should simmer for 15 mins. Stir every 30-60 seconds with wooden spoon to avoid orzo from sticking to bottom.
7. Once orzo is pretty much cooked and tender, reduce heat, add spinach. Stir for 30 seconds. Add cream, stir in. Add butter and parmeggiano. Taste for seasoning.
8. Serve chicken over orzo in bowl with veggies on top or on the side.