Citrus-Infused Tuscan Roast Chicken with Herbed Farro

Ingredients

• 1 whole chicken, 3-4 pounds
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon dried oregano
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 whole lemon, zested and juiced
• 1 whole orange, zested and juiced
• 4 cloves garlic, minced

• 1 cup farro, rinsed
• 2 cups chicken stock
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 cup parsley, chopped
• 1 cup basil, chopped

Method

1. 01
   Preheat the oven to 425°F (220°C).
2. 02
   Pat the chicken dry with paper towels. Rub the olive oil all over the chicken, then season with salt, pepper, oregano, rosemary, and thyme.
3. 03
   In a small bowl, mix the lemon and orange zest and juice with the minced garlic. Rub this mixture inside the cavity and under the skin of the chicken.
4. 04
   Place the chicken on a roasting rack in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
5. 05
   While the chicken is roasting, prepare the herbed farro. In a medium saucepan, combine farro, chicken stock, olive oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until tender.
6. 06
   Once the farro is cooked, remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and stir in the chopped parsley and basil.
7. 07
   Let the roasted chicken rest for 10 minutes before carving. Serve with the herbed farro on the side.