Za’atar-Roasted Chicken

with Warm Farro Salad & Feta-Yogurt Dressing

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
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. 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 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. 

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. 

Make the dressing:
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. 

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. Serve the finished farro topped with the roasted chicken. Drizzle with the dressing. Garnish with the remaining za’atar. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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. 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. 

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. 

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. 

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. Serve the finished farro topped with the roasted chicken. Drizzle with the dressing. Garnish with the remaining za’atar. Enjoy!