Za’atar-Roasted Chicken Thighs with Warm Farro Salad & Creamy Harissa Dressing
Fast & Easy

Za’atar-Roasted Chicken Thighs

with Warm Farro Salad & Creamy Harissa Dressing

30 MIN
2 Servings
Wellness at Blue Apron
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    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. In this flavorful Middle Eastern-inspired recipe, za’atar-coated chicken roasts alongside a trio of carrots, sugar snap peas, and red onion. You’ll then toss the vegetables with warm farro to make a hearty grain salad, and finish the dish with a drizzle of creamy labneh mixed with smoky harissa paste.
    11 PersonalPoints per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Za’atar-Roasted Chicken Thighs with Warm Farro Salad & Creamy Harissa Dressing
    Title
    • 12 oz Boneless, Skinless Chicken Thighs
    • ½ cup Semi-Pearled Farro
    • 6 oz Carrots
    • 1 Red Onion
    • 4 oz Sugar Snap Peas
    • ¼ cup Labneh Cheese
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    • 1½ Tbsps Red Harissa Paste
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges. Pull off and discard the tough string that runs the length of each snap pea pod. Place in a bowl; drizzle with olive oil and season with salt, pepper, and 1/4 of the weeknight hero spice blend. Toss to coat.

    Cook the farro
    2 Cook the farro

    Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Roast the chicken
    3 Roast the chicken

    Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and all but a pinch of the za’atar. Transfer to a sheet pan. Roast 15 to 17 minutes, or until browned and cooked through.* Remove from the oven. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Roast the vegetables
    4 Roast the vegetables

    Meanwhile, transfer the carrot pieces and onion wedges to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining weeknight hero spice blend. Toss to coat. Roast 15 minutes. Leaving the oven on, remove from the oven; carefully add the seasoned peas in an even layer. Return to the oven and roast 2 to 4 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

    Make the dressing
    5 Make the dressing

    Meanwhile, in a bowl, combine the labneh, harissa paste, and 1 tablespoon of water. Season with salt and pepper.

    Finish the farro & serve your dish
    6 Finish the farro & serve your dish

    To the pot of cooked farro, add the roasted vegetables and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the finished farro. Drizzle with the dressing and garnish with the remaining za’atar. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges. Pull off and discard the tough string that runs the length of each snap pea pod. Place in a bowl; drizzle with olive oil and season with salt, pepper, and 1/4 of the weeknight hero spice blend. Toss to coat.

    2 Cook the farro

    Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the farro
    Roast the chicken
    3 Roast the chicken

    Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and all but a pinch of the za’atar. Transfer to a sheet pan. Roast 15 to 17 minutes, or until browned and cooked through.* Remove from the oven. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    4 Roast the vegetables

    Meanwhile, transfer the carrot pieces and onion wedges to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining weeknight hero spice blend. Toss to coat. Roast 15 minutes. Leaving the oven on, remove from the oven; carefully add the seasoned peas in an even layer. Return to the oven and roast 2 to 4 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the vegetables
    Make the dressing
    5 Make the dressing

    Meanwhile, in a bowl, combine the labneh, harissa paste, and 1 tablespoon of water. Season with salt and pepper.

    6 Finish the farro & serve your dish

    To the pot of cooked farro, add the roasted vegetables and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the finished farro. Drizzle with the dressing and garnish with the remaining za’atar. Enjoy!

    Finish the farro & serve your dish
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