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Za’atar-Roasted Chicken
with Warm Farro Salad & Feta-Yogurt Dressing
35 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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2 Servings
- Est. 620 Cals/serving
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In this flavorful Middle Eastern-inspired recipe, you’ll roast za’atar-coated chicken 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.
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1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut 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 2 teaspoons of 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 of prepared vegetables. Roast 20 to 22 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through. Remove from the oven.
3
Cook the farro:
While the vegetables and chicken roast, 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:
While the farro cooks, in a bowl, combine the yogurt, cheese (crumbling before adding), and 1/4 cup of water. Season with salt and pepper.
5
Finish the farro & serve your dish:
Add the roasted vegetables and vinegar to the pot of cooked farro. Drizzle with olive oil and 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!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut 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 2 teaspoons of 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 of prepared vegetables. Roast 20 to 22 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through. Remove from the oven.
3
Cook the farro:
While the vegetables and chicken roast, 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:
While the farro cooks, in a bowl, combine the yogurt, cheese (crumbling before adding), and 1/4 cup of water. Season with salt and pepper.
5
Finish the farro & serve your dish:
Add the roasted vegetables and vinegar to the pot of cooked farro. Drizzle with olive oil and 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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