1-Pan Chicken Thighs with Blistered Cherry Tomatoes and Farro

In this perennial Good Eggs favorite, crispy chicken thighs get together with nutty farro and summery tomatoes for an easy one-pan dinner. When roasted, these bright cherries render down to an intense, jammy sweetness we can’t get enough of.

What You Get:

Organic cherry tomatoes

Garlic

Marinated chicken thighs

Cooked organic farro

Zhoug (Middle Eastern herb sauce with chili)

You'll need

Olive oil

Salt

Makes 3 servings

Active Time:  5 mins

Total Time: 40 mins

Step 1

Preheat the oven to 450°F.

Step 2

Rinse cherry tomatoes and break the garlic head into cloves.

Step 3

In a large bowl, mix cherry tomatoes, 5-6 unpeeled cloves of garlic, and chicken thighs with a glug of olive oil and a sprinkle of salt so everything is well-coated. 

Step 4

Arrange the chicken and tomato mixture in a wide cast iron pan or any oven-safe pan so the chicken is skin side up and nestled into the tomatoes. Bake for 35 minutes, or until the chicken is golden brown and its juices run clear.

Step 5

Remove the pan from the oven, and transfer chicken to a separate platter. Add the cooked farro to the pan and gently fold into the blistered cherry tomatoes. 

Step 6
Serve the farro and tomatoes alongside the chicken with a generous spoonful of zhoug over top!