The oven does most of the work for this mix-and-bake chicken dinner, starring seasonal citrus and bold Mediterranean flavors.
What You Get
What You’ll Need
Makes 3 Servings
Active Time: 10 minutes
Total Time: 40 minutes
Preheat your oven to 475°F. Toss farro with a small glug of olive oil and let come to room temperature.
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.
Toss chicken thighs, fennel, zahtar, and citrus with a big pinch of salt, and 3-4 glugs of olive oil in a big mixing bowl.
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!
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.
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.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.