Season the chicken all over with the salt and pepper.nHeat the oil in a large pot over medium-high heat until shimmering.nAdd the chicken skin-side down and cook until golden, about 3 to 4 minutes per side.nTransfer the chicken to a plate and set aside.nAdd the butter to the pan to melt into the chicken fat.nAdd the onion, carrots, and celery, cooking until they start to soften.nAdd the garlic and cook until fragrant for about 30 seconds.nSprinkle the flour over the vegetables and cook while stirring constantly for 1 minute.nAdd the broth and scrape up any browned bits from the bottom.nAdd the bay leaf and return the chicken with any juices to the pot.nBring to a boil, cover, and reduce heat to low to simmer until cooked through.nTransfer the chicken to a cutting board, discard skin and bones, and shred the meat.nBring the soup back to a gentle boil and add the orzo.nCook uncovered while stirring frequently until the orzo is al dente.nStir in the cream, lemon juice, and shredded chicken to warm through.nRemove and discard the bay leaf.nStir in the lemon zest and fresh dill, then adjust seasoning before serving.