Oven-Baked BBQ Chicken Thighs & Farro
with Crispy Onions
Our Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll top a bed of hearty farro, spicy jalapeño, and fresh tomatoes with smoky-spiced chicken thighs before baking it all together in the oven. A creamy BBQ mayo drizzle and crispy onions finish off the dish.
Details
Our Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll top a bed of hearty farro, spicy jalapeño, and fresh tomatoes with smoky-spiced chicken thighs before baking it all together in the oven. A creamy BBQ mayo drizzle and crispy onions finish off the dish.
Nutrition per serving
Ingredients
12 oz
Boneless, Skinless Chicken Thighs
⅓ cup
Mirepoix
½ cup
Semi-Pearled Farro
1 tbsp
Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
1 oz
Sliced Pickled Jalapeño Peppers
4 oz
Grape Tomatoes
¼ cup
Barbecue Sauce
2 tbsp
Mayonnaise
⅓ cup
Crispy Onions
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. In the tray, combine the farro, tomatoes, mirepoix, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Add 1/2 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the tray & serve your dish
Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Place the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Evenly top with the cheese. Return to the oven and bake, uncovered, 10 to 12 minutes, or until the cheese is melted and the chicken is cooked through.* Remove from the oven. Meanwhile, in a bowl, combine the barbecue sauce and mayonnaise. Taste, then season with salt and pepper if desired. Serve the baked tray drizzled with the barbecue mayo. Garnish with the crispy onions. Enjoy!
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. In the tray, combine the farro, tomatoes, mirepoix, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Add 1/2 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the tray & serve your dish
Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Place the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Evenly top with the cheese. Return to the oven and bake, uncovered, 10 to 12 minutes, or until the cheese is melted and the chicken is cooked through.* Remove from the oven. Meanwhile, in a bowl, combine the barbecue sauce and mayonnaise. Taste, then season with salt and pepper if desired. Serve the baked tray drizzled with the barbecue mayo. Garnish with the crispy onions. Enjoy!
item not currently available
Browse more items on this week’s menu
Browse more items on this week’s menu