Zesty Citrus Herb Roast Chicken with Spiced Farro and Lemon Tahini Glaze

Ingredients

• 1 whole chicken, 3-4 lbs, cleaned and patted dry
• 1 cup olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 lemon, zested and sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup farro, rinsed
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon olive oil

• 1 cup tahini, well stirred
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon honey
• 1 tablespoon water
• 1 teaspoon salt

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   In a small bowl, mix olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, salt, and pepper. Rub this mixture all over the chicken, including under the skin for maximum flavor infusion.
3. 03
   Place the chicken on a roasting rack in a baking dish. Arrange lemon slices around the chicken.
4. 04
   Roast the chicken in the preheated oven for about 1 to 1 1/4 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
5. 05
   While the chicken is roasting, prepare the farro. In a medium saucepan, heat olive oil over medium heat. Add cumin and coriander, stirring until fragrant, about 1 minute.
6. 06
   Add the farro and chicken broth to the saucepan. Bring to a simmer, cover, and cook until farro is tender and liquid is absorbed, about 25-30 minutes.
7. 07
   For the glaze, whisk together tahini, lemon juice, honey, water, and salt in a small bowl until smooth and creamy. Adjust consistency with water if needed.
8. 08
   Once the chicken is done, let it rest for 10 minutes before carving. Serve it alongside the spiced farro, drizzling generously with the lemon tahini glaze.