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Za’atar-Roasted Chicken

with Warm Farro Salad & Feta-Yogurt Dressing

Easy Cleanup
Easy Cleanup
  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories

In this flavorful Middle Eastern-inspired recipe, you’ll roast za’atar-coated chicken alongside a duo of carrots and red onion—simply tossed with warm farro to make our hearty grain salad.

Get Cooking
fresh
ingredients
Za’atar-Roasted Chicken with Warm Farro Salad & Feta-Yogurt Dressing
Title
  • ¾ lb 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
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)
  • ½ cup Plain Greek Yogurt
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
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. Peel the onion; cut lengthwise into 1-inch 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 layers, 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. Transfer the roasted chicken to a cutting board. 

Cook the farro:
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. Cover to keep warm.

Make the dressing:
4 Make the dressing:

While the farro cooks, in 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:

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. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken. Drizzle with the dressing. Garnish with the remaining za’atar. Enjoy! 

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Prepare the ingredients:
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. Peel the onion; cut lengthwise into 1-inch wedges, separating the layers. Quarter the radishes lengthwise. 

2 Roast the vegetables & chicken:

Line a sheet pan with foil. Transfer the carrot pieces, onion layers, 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. Transfer the roasted chicken to a cutting board. 

Roast the vegetables & chicken:
Cook the farro:
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. Cover to keep warm.

4 Make the dressing:

While the farro cooks, in 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:

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. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken. Drizzle with the dressing. Garnish with the remaining za’atar. Enjoy!