Lemon Herb Roasted Chicken with Farro
Lemon Herb Roasted Chicken with Farro
Ingredients
For the Lemon Herb Roasted Chicken
- 3 1/2 pounds whole chicken, cut into 8 pieces (or 4 bone-in, skin-on chicken thighs and 4 drumsticks)
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 red onion, cut into 1-inch wedges
- 1 pound baby carrots, trimmed
- 1 pound potatoes, small, quartered (e.g., Yukon Gold or red potatoes)
For the Farro
- 1 cup farro, rinsed
- 3 cups chicken broth, or vegetable broth
- 1 bay leaf
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for serving (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels. In a large bowl, whisk together the olive oil, lemon zest, lemon juice, chopped fresh rosemary, chopped fresh thyme, minced garlic, kosher salt, and freshly ground black pepper. Add the chicken pieces to the bowl, tossing to coat thoroughly. Marinate at room temperature for 15 minutes, or refrigerate for at least 30 minutes (up to 4 hours) for deeper flavor.
⏱️ 20 min
- 2
Preheat your oven to 400°F. On a large baking sheet, arrange the red onion wedges, baby carrots, and quartered potatoes. Drizzle with 1 tablespoon of olive oil (you can use some from the chicken marinade if desired, or an extra tablespoon), and season lightly with salt and pepper.
⏱️ 5 min•🌡️ 400
- 3
Place the marinated chicken pieces among the vegetables on the baking sheet, ensuring the chicken skin is facing up. Roast for 45-55 minutes, or until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer, and the vegetables are tender and slightly caramelized.
⏱️ 50 min•🌡️ 400
- 4
While the chicken roasts, prepare the farro. Combine the rinsed farro, chicken broth, and bay leaf in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the farro is tender and most of the liquid has been absorbed. Remove from heat, discard the bay leaf, and stir in the butter. Fluff the farro with a fork.
⏱️ 25 min
- 5
Divide the cooked farro among serving plates. Top each serving with roasted chicken pieces and vegetables. Garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken with Farro
Ingredients
For the Lemon Herb Roasted Chicken
- 3 1/2 pounds whole chicken, cut into 8 pieces (or 4 bone-in, skin-on chicken thighs and 4 drumsticks)
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 red onion, cut into 1-inch wedges
- 1 pound baby carrots, trimmed
- 1 pound potatoes, small, quartered (e.g., Yukon Gold or red potatoes)
For the Farro
- 1 cup farro, rinsed
- 3 cups chicken broth, or vegetable broth
- 1 bay leaf
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for serving (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels. In a large bowl, whisk together the olive oil, lemon zest, lemon juice, chopped fresh rosemary, chopped fresh thyme, minced garlic, kosher salt, and freshly ground black pepper. Add the chicken pieces to the bowl, tossing to coat thoroughly. Marinate at room temperature for 15 minutes, or refrigerate for at least 30 minutes (up to 4 hours) for deeper flavor.
⏱️ 20 min - 2
Preheat your oven to 400°F. On a large baking sheet, arrange the red onion wedges, baby carrots, and quartered potatoes. Drizzle with 1 tablespoon of olive oil (you can use some from the chicken marinade if desired, or an extra tablespoon), and season lightly with salt and pepper.
⏱️ 5 min•🌡️ 400 - 3
Place the marinated chicken pieces among the vegetables on the baking sheet, ensuring the chicken skin is facing up. Roast for 45-55 minutes, or until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer, and the vegetables are tender and slightly caramelized.
⏱️ 50 min•🌡️ 400 - 4
While the chicken roasts, prepare the farro. Combine the rinsed farro, chicken broth, and bay leaf in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the farro is tender and most of the liquid has been absorbed. Remove from heat, discard the bay leaf, and stir in the butter. Fluff the farro with a fork.
⏱️ 25 min - 5
Divide the cooked farro among serving plates. Top each serving with roasted chicken pieces and vegetables. Garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired. Serve immediately.
⏱️ 5 min