Zesty Citrus and Herb Roasted Chicken with Warm Farro Salad

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 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 cup feta cheese, crumbled
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon parsley, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   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. 03
   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. 04
   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. 05
   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. 06
   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. 07
   Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
8. 08
   Serve the carved chicken with the warm farro salad on the side.