Lemon-Pepper Chicken Thighs With Farro Salad

chicken-thighs-farro
Photo by José Picayo
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 659 calories
    • Fat 36 g
    • Sat Fat 11 g
    • Cholesterol 159 mg
    • Sodium 968 mg
    • Protein 48 g
    • Carbohydrate 37 g
    • Sugar 4 g
    • Fiber 6 g
    • Iron 5 mg
    • Calcium 146 mg

Heat oven to 400° F. Cook the farro in a large pot of boiling salted water until tender, 20 to 30 minutes. Drain and transfer to a large bowl.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with the lemon zest and ¼ teaspoon each salt and pepper. Brown the chicken in batches, 4 to 6 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Roast the chicken until a thermometer inserted in the thickest part of a thigh registers 165° F, 18 to 22 minutes.

Add the asparagus to the drippings in the skillet and cook over medium-high heat, tossing occasionally, until just tender, 3 to 5 minutes. Transfer the asparagus to the bowl with the farro, along with the radishes, Feta, lemon juice, mint leaves, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper; toss to combine. Serve the chicken with the farro salad.

Ingredients

  1. Check 1 cup whole-grain farro
  2. Check kosher salt and black pepper
  3. Check 2 tablespoons olive oil
  4. Check 8 bone-in, skin-on chicken thighs
  5. Check 1 tablespoon lemon zest, plus 2 tablespoons fresh lemon juice
  6. Check 1 bunch asparagus (about 1 pound), trimmed and cut into 11/2-inch pieces
  7. Check 4 radishes, cut into wedges
  8. Check 3 ounces Feta, crumbled (about 3/4 cup)
  9. Check 1/4 cup torn mint leaves

Directions

  1. Heat oven to 400° F. Cook the farro in a large pot of boiling salted water until tender, 20 to 30 minutes. Drain and transfer to a large bowl.
  2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with the lemon zest and ¼ teaspoon each salt and pepper. Brown the chicken in batches, 4 to 6 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Roast the chicken until a thermometer inserted in the thickest part of a thigh registers 165° F, 18 to 22 minutes.
  3. Add the asparagus to the drippings in the skillet and cook over medium-high heat, tossing occasionally, until just tender, 3 to 5 minutes. Transfer the asparagus to the bowl with the farro, along with the radishes, Feta, lemon juice, mint leaves, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper; toss to combine. Serve the chicken with the farro salad.