Check out this One-Pot Citrus Chicken with Farro! One-pot meals are my favorite because I’m able to concentrate all of my cooking energy into one cooking vessel at a time.
What made this recipe even more fabulous is that some of my ingredients were pre-prepped! I ordered a dinner kit from my local grocery delivery company, Good Eggs, which consisted of three super easy to make meals. In this meal, the farro was cooked in advance, which saves time (and one pot!) and other items were portioned out perfectly, like the thyme and zahtar. That means that this meal kit was made in the blink of an eye. Yes!
Even though I really do enjoy cooking in-depth dinners on a regular basis, it’s nice to have a break sometimes. I love when that break is full of healthy, delicious food and not a lot of clean up in the kitchen.
With that being said, even though this dish is probably not in your local meal kit this week, I wanted to provide you with Good Eggs' recipe below so you can use it for your easy week off too!
One-Pot Citrus Chicken with Farro
Time: 40 Minutes
3 cups cooked farro
5 tbsp olive oil, divided
1 cara cara orange, thinly sliced
2 lemons, thinly sliced
1 large fennel bulb, thinly sliced, reserving fronds
1.5 lbs bone-in, skin-on chicken thighs
6-8 sprigs thyme
5-7 garlic cloves, smashed, skin on
1.5 tbsp zahtar
5 oz spring mix
1/4 cup red wine vinaigrette
Preheat oven to 475F. Toss farro in 1 tbsp olive oil and allow to come to room temperature.
Toss chicken thighs fennel, thyme, garlic cloves, zahtar, and citrus with a big pinch of salt and 4 tbsp olive oil in a mixing bowl.
Pour the chicken mixture into an oven-safe deep pan or Dutch oven, nesting thighs skin-side up among the citrus and fennel.
Roast for 35 minutes, or until the chicken is golden brown and cooked through. Remove from the oven, and transfer the contents of the pan to a platter. Keep warm.
Heat the same pan on a stovetop over medium-low heat, adding the cooked farro and tossing in the citrusy juices until warm. Top the farro with chicken thighs, citrus, and fennel. Finish with the torn fronds. Season to taste with salt and pepper.
Toss spring mix with vinaigrette. Season with salt and pepper.
Serve chicken on plates with spring mix.