One-Pot Chicken with Citrus & Farro

The oven does most of the work for this mix-and-bake chicken dinner, featuring sweet citrus and licorice-flavored fennel. If you find the white pith of the orange a little bitter, just pull it away before digging in.

What You Get

Orange

Fennel

Chicken thighs

Charred Meyer lemon & jalapeno relish

Cooked farro

What You’ll Need

Olive oil

Salt

Makes 3 servings

Active Time: 15 minutes 

Total Time: 60 minutes 

Step 1

Preheat the oven to 475°F. Set out a cast-iron skillet or ovenproof sauté pan.

Step 2

Quarter the orange. Trim the fennel, remove the tops, and thinly slice the bulb. Reserve a handful of fronds for sprinkling.

Step 3

In a large bowl, toss the orange and fennel with 2 tablespoons olive oil and ½ teaspoon salt. Arrange evenly in the skillet. Place the chicken thighs in the bowl, drizzle with the lemon relish and 1 tablespoon olive oil, season with a pinch of salt, and turn to coat. Arrange the chicken thighs on top of the vegetables, skin-side up. Transfer the pan to the oven and roast until the the chicken is golden and no longer pink at the center, 45 to 50 minutes.

Step 4

Transfer the chicken to a plate to rest. Remove and discard orange peel. Add the cooked farro to the skillet, and toss to coat in the pan juices and warm through.

Step 5

Return the chicken thighs to the skillet, placing them on top of the farro. Sprinkle with the fennel fronds and serve warm, directly out of the pan.

Contains: wheat.