farro and chicken recipe
- The Best farro and chicken recipe
- Herb-Roasted Chicken with Farro and Roasted Vegetables
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Herb-Roasted Chicken with Farro and Roasted Vegetables Works
- ❓ Frequently Asked Questions About Herb-Roasted Chicken with Farro and Roasted Vegetables
The Best farro and chicken recipe
Farro and chicken has become one of my go-to meals because it’s simple yet feels special. There’s something about the texture of farro—its chewy, nutty bite—that makes it feel hearty without being heavy, and when you pair it with tender chicken, it’s like a warm hug for your taste buds. My family loves it because it’s filling enough for a weeknight dinner but doesn’t require a lot of fuss. The kids especially enjoy it because it’s not just one flavor but a mix of savory, slightly sweet, and earthy notes that keep them coming back for seconds. It’s the kind of meal that feels like a little celebration every time we make it—whether it’s for a casual family dinner or a weekend brunch with friends.
I love that farro is packed with fiber and nutrients, making it a great choice for keeping things balanced. It’s also gluten-free if needed, which is why I’ve found it works so well for my whole family, including anyone with sensitivities. The chicken adds lean protein, and the herbs and spices in the dish give it that extra zing without relying on heavy sauces. It’s not just a meal—it’s a way to eat well without feeling like you’re missing out on flavor. Plus, the way the farro absorbs the juices from the chicken makes every bite satisfying, and the dish keeps well in the fridge for leftovers, so there’s no waste. It’s the kind of recipe that feels like a no-brainer, but it’s still worth the effort because it’s so delicious and nutritious. My kids ask for it almost every time I make it, and honestly? I don’t mind. It’s a winner.
Herb-Roasted Chicken with Farro and Roasted Vegetables
A flavorful one-pan dish featuring tender roasted chicken thighs, nutty farro, and vibrant roasted vegetables. Packed with Mediterranean flavors and easy to prepare.
🥘Ingredients
- 4 boneless, skinless chicken thighs
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 cup farro (uncooked)
- 2 cups chicken broth
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp butter
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- Salt and pepper to taste
- Handful of fresh parsley, chopped
- 1 tbsp lemon zest
👨🍳Directions
-
1 Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper if using separate roasting for vegetables.
-
2 In a bowl, mix olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper. Coat chicken thighs evenly with the mixture and let marinate for 10 minutes.
-
3 In the same skillet (or separate pan), place sliced bell pepper, zucchini, and cherry tomatoes. Drizzle with olive oil, smoked paprika, red pepper flakes (if using), salt, and pepper. Toss to coat and spread evenly. Roast for 15 minutes.
-
4 Place chicken thighs in the skillet (or on the baking sheet if using separate roasting) skin-side up. Roast for 20-25 minutes until chicken reaches 165°F (74°C).
-
5 While chicken roasts, rinse farro under cold water, then drain. In a pot, bring chicken broth to a boil. Add farro, olive oil, salt, and pepper. Reduce heat to low, cover, and simmer for 15-20 minutes until farro is tender. Stir in butter at the end.
-
6 Once chicken is cooked, remove from oven and let rest for 5 minutes. Slice chicken thighs and serve over farro. Garnish with fresh parsley and lemon zest.
🔧Equipment
- Large oven-safe skillet or baking dish
- Mixing bowls
- Cutting board
- Knife
- Measuring spoons
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Herb-Roasted Chicken with Farro and Roasted Vegetables Works
This farro and chicken dish is always a crowd-pleaser because it’s simple enough to make ahead and still tastes fresh when served, which is perfect for busy family gatherings. It holds up well on plates, lets everyone customize their portions, and the flavors balance nicely without being heavy—ideal for both casual weeknights and special occasions where you want something hearty but not overly complicated. Plus, the chewy farro and tender chicken make it feel like a restaurant-quality meal, but with way less stress.
❓ Frequently Asked Questions About Herb-Roasted Chicken with Farro and Roasted Vegetables
1. What is farro, and why is it a great ingredient for this recipe? Farro is an ancient wheat grain that belongs to the same family as spelt and emmer wheat. It has a nutty, slightly sweet flavor and a chewy texture, making it a versatile and nutritious addition to meals. In this recipe, farro provides a hearty base that pairs perfectly with the savory chicken, adding fiber, protein, and a satisfying bite. Its slightly chewy texture contrasts nicely with the tender chicken, enhancing the overall dish’s balance.
2. Can I substitute farro with another grain or gluten-free alternative? While farro is ideal for this recipe due to its texture and flavor, you can substitute it with other grains like quinoa, brown rice, or even couscous if needed. For a gluten-free version, quinoa or buckwheat would be excellent alternatives. Just keep in mind that quinoa has a slightly different texture and may require a slightly longer cook time. Always adjust liquid levels accordingly to avoid undercooking.
3. How do I ensure the chicken is cooked through without drying out? To keep the chicken moist, start by brining it in a mixture of water, lemon juice, salt, and herbs for about 30 minutes before cooking. This helps retain moisture. When cooking, avoid overcrowding the pan—sear the chicken in batches if needed. Use a meat thermometer to check for doneness (165°F/74°C internal temperature). If you’re grilling or baking, wrap the chicken loosely in foil during the last 15 minutes to steam it gently.
4. What herbs or spices should I use to flavor the chicken and farro? For this recipe, a simple yet flavorful combination works well: fresh rosemary, thyme, garlic, and a pinch of red pepper flakes for heat. You can also add lemon zest or a squeeze of fresh lemon juice for brightness. If you prefer a more aromatic twist, consider using dried oregano, cumin, or smoked paprika. Don’t be afraid to customize based on your taste preferences—just ensure the herbs complement the farro’s nutty depth.
5. How can I make this recipe ahead of time, and how should I store it? This dish tastes even better the next day, so you can prepare it in advance! Cook the farro and chicken separately, then combine them with the sautéed veggies and any sauce (like olive oil, lemon, or herbs) just before serving. Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently in a pan or microwave, adding a splash of water or broth to prevent drying. For a quicker meal, you can also freeze cooked farro and chicken separately and reheat as needed.
