Place the chicken in a shallow roasting pan, skin side up. Add 1/3 cup water, dot with butter, salt and pepper to taste.
Bake in 350 F oven for 1 hour. Fifteen minutes before the chicken is done, bring 2 quarts of water to boil, stir in orzo, ½ teaspoon salt and oil. Parboil 5 minutes, drain orzo in colander, rinse in cold water, drain.
Remove baked chicken from oven, place in dish, cover tightly with heavy-duty foil, set aside. Turn oven to 425 F, add 1 cup water and broth to roasting pan. Stir to loosen drippings. Add tomato paste, 1 teaspoon salt, pepper and drained orzo.
Bake 30 minutes or until orzo has absorbed liquid and is tender. Adjust salt. sprinkle orzo with parmesan cheese or dollops of yogurt.
