Zesty Citrus and Herb Roasted Chicken with Warm Farro Salad

Name: Zesty Citrus and Herb Roasted Chicken with Warm Farro Salad
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 whole chicken (3-4 pounds); 2 tablespoons olive oil; 1 lemon (zested and juiced); 1 orange (zested and juiced); 4 cloves garlic (minced); 1 tablespoon fresh thyme (chopped); 1 tablespoon fresh rosemary (chopped); 1 tablespoon sea salt; 1/2 teaspoon black pepper (freshly ground); 1 cup farro (rinsed); 2 cups chicken broth; 1 cup cherry tomatoes (halved); 1 cup baby spinach (roughly chopped); 1/4 cup feta cheese (crumbled); 2 tablespoons red wine vinegar; 2 tablespoons olive oil; 1 tablespoon parsley (chopped); 1/2 teaspoon salt; 1/4 teaspoon black pepper (freshly ground)

StandardMediterraneanDinnerFlavorfulComfort FoodHerbaceous

⏱️ 30m PREP

🔥 75m COOK

👥 4 SERVINGS

⚡ 650 CAL/SERV

Get RecipeBox AI on the App Store

Overview

A succulent roasted chicken packed with zesty citrus and fresh herbs, served alongside a hearty and nutty warm farro salad.

Macronutrients per serving

130

grams

Protein

45.0g 35%

Fat

30.0g 23%

Carbs

55.0g 42%

Rich in nutrients

☀️ Vitamin C

30% DV

Supports immune function

🔺 Iron

15% DV

Important for blood production

🔺 Calcium

10% DV

Essential for strong bones

☀️ Vitamin K

25% DV

Important for blood clotting

🌾 Fiber

Promotes healthy digestion

Ingredients

Main Ingredients

1 whole chicken 3-4 pounds
2 tablespoons olive oil
1 lemon zested and juiced
1 orange zested and juiced
4 cloves garlic minced
1 tablespoon fresh thyme chopped
1 tablespoon fresh rosemary chopped
1 tablespoon sea salt
1/2 teaspoon black pepper freshly ground

Farro Salad

1 cup farro rinsed
2 cups chicken broth
1 cup cherry tomatoes halved
1 cup baby spinach roughly chopped
1/4 cup feta cheese crumbled
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon parsley chopped
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground

Instructions

1 Preheat your oven to 425°F (220°C).
2 In a small bowl, combine olive oil, lemon zest and juice, orange zest and juice, minced garlic, thyme, rosemary, sea salt, and black pepper.
3 Pat the chicken dry with paper towels. Rub the citrus-herb mixture all over the chicken, including under the skin and inside the cavity.
4 Place the chicken on a roasting rack in a roasting pan. Roast in the preheated oven for about 60-75 minutes, until the skin is golden and a thermometer reads 165°F (75°C) when inserted into the thickest part of the thigh.
5 While the chicken is roasting, prepare the farro salad. In a medium saucepan, combine farro and chicken broth. Bring to a boil, then reduce heat to low and simmer for about 25-30 minutes until farro is tender.
6 Drain any excess liquid from the farro and transfer to a large bowl. Add cherry tomatoes, baby spinach, feta cheese, red wine vinegar, olive oil, parsley, salt, and black pepper. Toss to combine.
7 Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
8 Serve the carved chicken with the warm farro salad on the side.