The oven does most of the work for this mix-and-bake chicken dinner, starring seasonal citrus and bold Mediterranean flavors.
Makes 3 Servings
Active Time: 10 minutes
Total Time: 40 minutes
What You GetCooked farro
What You’ll NeedOlive oil
Step 1: Preheat your oven to 475°F. Toss farro with a small glug of olive oil and let come to room temperature.
Step 2: Thinly slice orange and lemons, leaving the rind on. Remove the stems from fennel, and wash and thinly slice the fennel bulb. Reserve the fronds for later. Don't worry about peeling or coring—the whole thing tastes great.
Step 3: Toss chicken thighs, fennel, za'atar, and citrus with a big pinch of salt, and 3-4 glugs of olive oil in a big mixing bowl.
Step 4: Pour the chicken mixture into an oven-safe deep pan or Dutch oven, nestling thighs skin-side up on top of the citrus and fennel. It’s important that the chicken is on top of the veggies so the skin browns and gets crispy!
Step 5: 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.
Step 6: Heat the same pan on a stovetop over medium-low heat, add the cooked farro and toss in the citrusy juices to coat until warm. Top farro with chicken thighs, citrus and fennel. Finish with some torn fennel fronds for a little extra freshness, and serve directly out of the pan or transfer to a platter.
*chicken thighs come as two to four whole thighs per package depending on the size of the individual thighs, minimum net weight of 1lb/package.