Oven Roasted Chicken Stuffed With Parmesan Orzo On Sauteed Rainbow Swiss Chard With Pan Jus

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The Chickens:

6 garlic cloves, minced

1/2 bunch chives, chopped

1/2 bunch rosemary, chopped

1/2 bunch thyme, chopped

1/4 cup olive oil

2 two-pound chickens

Salt and pepper to taste

Parmesan Orzo:

8 ounces orzo

2 tablespoons chopped fresh sage

1/2 cup freshly grated Parmigiano-Reggiano cheese, plus 6 tablespoons for topping

The Jus:

4 cups chicken stock

1/4 cup butter (optional)

2 tablespoons fresh lemon juice

1/4 cup chopped Italian parsley

The Chard:

1 tablespoon butter

1 garlic clove, minced

1 shallot, minced

1 bunch rainbow Swiss chard, rinsed and chopped

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