Oven-Baked BBQ Chicken Thighs & Farro with Crispy Onions
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Oven-Baked BBQ Chicken Thighs & Farro

with Crispy Onions

45 MIN
+$9.49/serving 4 Servings
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    From the Test Kitchen

    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.
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    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
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    fresh
    ingredients
    Oven-Baked BBQ Chicken Thighs & Farro with Crispy Onions
    Title
    • 24 oz Boneless, Skinless Chicken Thighs
    • ⅔ cup Mirepoix
    • ½ cup Barbecue Sauce
    • 1 cup Semi-Pearled Farro
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • ¼ cup Mayonnaise
    • 2 oz Sliced Pickled Jalapeño Pepper
    • ½ lb Grape Tomatoes
    • ⅓ cup Crispy Onions
    • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • 2 Single-Use Aluminum Trays
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the base
    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. Between the two trays, evenly divide 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 each tray. Season with salt and pepper; stir to thoroughly combine.

    Bake the trays & serve your dish
    2 Bake the trays & serve your dish

    Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. Place the seasoned chicken in an even layer on top of the prepared base. Tightly cover the trays with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Evenly top each tray 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 trays drizzled with the barbecue mayo. Garnish with the crispy onions. Enjoy! 

    Tips from Home Chefs

    Oven-Baked BBQ Chicken Thighs & Farro

    Prepare the ingredients & make the base
    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. Between the two trays, evenly divide 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 each tray. Season with salt and pepper; stir to thoroughly combine.

    2 Bake the trays & serve your dish

    Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. Place the seasoned chicken in an even layer on top of the prepared base. Tightly cover the trays with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Evenly top each tray 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 trays drizzled with the barbecue mayo. Garnish with the crispy onions. Enjoy! 

    Bake the trays & serve your dish
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