Za’atar-Roasted Chicken Thighs with Warm Farro Salad & Feta-Yogurt Dressing

Za’atar-Roasted Chicken Thighs

with Warm Farro Salad & Feta-Yogurt Dressing

30 MIN
2 Servings
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Available Options

  • with Chicken Thighs
    includes 12 oz No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Thighs
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    • with Chicken Thighs

    From the Test Kitchen

    In this flavorful Middle Eastern-inspired recipe, za’atar-coated chicken roasts alongside a trio of carrots, radishes, and red onion. You’ll toss the vegetables with warm farro to make a hearty grain salad, then finish the dish with a drizzle of creamy yogurt mixed with feta cheese.
    11 green SmartPoints® per serving
    10 blue SmartPoints® per serving
    6 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® 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 SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Dietary Information

    WW Recommended Carb Conscious Mediterranean Diet 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Za’atar-Roasted Chicken Thighs with Warm Farro Salad & Feta-Yogurt Dressing
    Title
    • 12 oz Boneless, Skinless Chicken Thighs
    • ½ cup Semi-Pearled Farro
    • 3 oz Radishes
    • 6 oz Carrots
    • 1 Red Onion
    • 1½ oz Feta Cheese
    • 1 Tbsp Apple Cider Vinegar
    • ½ cup Plain Nonfat Greek Yogurt
    • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
    time-saving
    tips & techniques
    How To: Safely Cut Round Vegetables
    How To: Peel a Carrot
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat 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-inch-wide wedges, separating the layers. Quarter the radishes lengthwise. 

    Roast the vegetables & chicken
    2 Roast the vegetables & chicken

    Line a sheet pan with foil. Transfer the carrot pieces, onion wedges, and quartered radishes to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. 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 the other side of the sheet pan. Roast 15 to 17 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. 

    *An instant-read thermometer should register 165°F.

    Cook the farro
    3 Cook the farro

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

    Make the dressing
    4 Make the dressing

    Meanwhile, in a bowl, combine the yogurt, cheese (crumbling before adding), and 1/4 cup of water. Season with salt and pepper. 

    Finish the farro & serve your dish
    5 Finish the farro & serve your dish

    To the pot of cooked farro, add the roasted vegetables, vinegar, 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 finished farro topped with the roasted chicken. Drizzle with the dressing. Garnish with the remaining za’atar. Enjoy!

    Tips from Home Chefs

    Za’atar-Roasted Chicken Thighs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat 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-inch-wide wedges, separating the layers. Quarter the radishes lengthwise. 

    2 Roast the vegetables & chicken

    Line a sheet pan with foil. Transfer the carrot pieces, onion wedges, and quartered radishes to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. 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 the other side of the sheet pan. Roast 15 to 17 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. 

    *An instant-read thermometer should register 165°F.

    Roast the vegetables & chicken
    Cook the farro
    3 Cook the farro

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

    4 Make the dressing

    Meanwhile, in a bowl, combine the yogurt, cheese (crumbling before adding), and 1/4 cup of water. Season with salt and pepper. 

    Make the dressing
    Finish the farro & serve your dish
    5 Finish the farro & serve your dish

    To the pot of cooked farro, add the roasted vegetables, vinegar, 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 finished farro topped with the roasted chicken. Drizzle with the dressing. Garnish with the remaining za’atar. Enjoy!

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