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

Za’atar-Roasted Chicken Thighs

with Warm Farro Salad & Creamy Feta Dressing

30 MIN
2 Servings
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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, green beans, 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 feta cheese.
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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

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Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Za’atar-Roasted Chicken Thighs with Warm Farro Salad & Creamy Feta Dressing
Title
  • 12 oz Boneless, Skinless Chicken Thighs
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • ½ cup Semi-Pearled Farro
  • 6 oz Carrots
  • 1½ oz Feta Cheese
  • 6 oz Green Beans
  • 1 Red Onion
  • ¼ cup Labneh Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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. Cut off and discard any stem ends from the green beans; cut crosswise into 2-inch pieces.

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, onion wedges, and green bean pieces to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat; arrange in an even layer. Roast 15 to 17 minutes, or until 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, feta (crumbling before adding), and 2 tablespoons 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. Cut off and discard any stem ends from the green beans; cut crosswise into 2-inch pieces.

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, onion wedges, and green bean pieces to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat; arrange in an even layer. Roast 15 to 17 minutes, or until 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, feta (crumbling before adding), and 2 tablespoons 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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