Roasted Chicken & Veggies with Rosemary-Walnut Pesto

There’s nothing like a crisp and juicy chicken for a comforting meal. We pre-roast the chicken and seasonal vegetables for you, so all you need to do is heat it up and bring the family to the table.

What You Get

Roasted chicken

Roasted seasonal vegetables

Cooked farro

Rosemary-walnut pesto

Washed salad greens

Vinaigrette

What You’ll Need

Olive oil

Salt and freshly ground pepper

Makes 4 servings

Active Time: 5 min

Total Time: 30 min

Step 1

Preheat the oven to 425°F. Line a rimmed baking sheet with foil. Place the chicken on one side of the baking sheet. Arrange the vegetables on the other side, sprinkle the farro over the vegetables, drizzle lightly with olive oil, and mix to combine. Bake the chicken, vegetables, and farro until the chicken is warmed through, about 25 minutes or until an instant-read thermometer reads 165°F when inserted in the thickest part of a thigh.

Step 2

Meanwhile, pull the rosemary-walnut pesto out of the fridge and let it come to room temperature for serving. Place the salad greens in a large bowl, drizzle with some of the vinaigrette, season with salt, and toss to coat.

Step 3

Carve the chicken to separate the breasts, thighs, drumsticks, and wings. Place the chicken pieces, vegetables, and farro on plates. Drizzle with the rosemary-walnut pesto, season with salt and pepper to taste, and serve warm, passing the salad at the table.