Pan Roasted Chicken with Warm Farro Salad
The advent of fall brings to mind earthy, nutty and rich flavors and the aromas of autumn inspired herbs. This dish is hearty but not heavy and packed with nutrients and protein. Farro, an ancient grain, adds excellent toothy texture, nutty flavor, loads of fiber and iron to the dish and is a great vehicle for fall farm-stand veggies. Use a well-seasoned cast iron pan. Serves 4-6. Enjoy!
1 whole chicken, backbone removed and cut in half
5 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons organic butter
3 sage leaves
½ pound small (not baby) carrots
½ pound brussels sprouts, trimmed and halved
1 pound mixed mushrooms, tough stems removed
1 tablespoon fresh lemon juice, plus wedges for serving
½ cup toasted pecans
1 cup Italian Farro
3 cups organic chicken stock
Kosher salt and fresh ground pepper
Preheat oven to 450°F.
Set racks in the middle and lower thirds of the oven.
Rub the chicken all over with 2 tablespoons of EVOO and season liberally with salt and pepper.
In large cast iron skillet, melt the butter over medium high heat.
Place chicken in skillet skin side down and cook until golden brown, about 5 minutes.
Turn chicken over and roast in the middle of the oven for about 30 minutes, basting occasionally, until cooked through. Internal temperature 165-170°.
Transfer chicken to a cutting board and let rest for 10 minutes. Reserve pan juices but discard sage.
While chicken is cooking, toss carrots brussels sprouts and mushrooms with the remaining 3 tablespoons of EVOO on a rimmed baking sheet; season with salt and pepper.
Roast the vegetables on the lower rack of the oven until golden and tender, about 20 minutes. Let cool slightly then slice carrots and transfer entire mixture to a large bowl.
Meanwhile, in a medium saucepan cook farro to al dente, about 15-20 minutes, in salted boiling water or chicken stock. Drain well, then add to vegetable mixture along with lemon juice, half of the pecans and ½ cup of the reserved chicken pan juices. Mix well.
Transfer farro and vegetable mixture to plates, top with remaining pecans and parsley. Carve chicken and serve on top with lemon wedge as garnish.