An Herb-Roasted Chicken That You’ll Want Every Night

You may be noticing a theme on our blog lately: winter-inspired meals. That’s because it’s about to get, welp, pretty cold here at Plated HQ in New York. If you’re like us, you’re looking for every reason to stay warm and cozy, and this Herb-Roasted Chicken with Farro dish will definitely help. The fact that the chicken and vegetables can be roasted in the same pan is always a plus—everything soaks up the same white wine and thyme sauce, and cleanup is easy. And, who doesn’t love when a hearty grain (this time, farro) saves the day by soaking up all the pan juices?

1 shallot
2 cloves garlic
4 ounces shiitake mushrooms
6 ounces carrots
4 ounces parsnips
1/4 tablespoon thyme
2 boneless chicken breasts
1 cup farro
¼ cup white wine
8 ounces chicken stock

¼ cup olive oil
kosher salt
black pepper
8″ medium pot with lid
12″ large ovenproof pan

– Searing the chicken in a dry pan might sound crazy, but there’s good reason! The chicken’s natural fat will slowly melt away from beneath its skin, creating a crisp and golden crust without adding oil or butter.
– Perfectly cooked farro is tender, but still with some chew to it. Taste your farro before you drain it; if you prefer a more tender consistency, keep cooking a few minutes longer.


Prepare Ingredients:

Preheat oven to 425ºF. Bring a medium pot of water to a boil over high heat. Peel shallot, halve, and thinly slice. Roughly chop garlic. Wipe mushrooms clean with a damp paper towel (Don’t rinse; they’ll absorb water and won’t brown well). Halve caps, discarding stems. Rinse carrots and parsnips and halve lengthwise, then cut crosswise into ¼-inch half-moons. Strip thyme leaves, discarding stems. Pat chicken dry with paper towel.

Sear Chicken:

Heat a large ovenproof pan over medium heat. Season chicken all over with ½ teaspoon salt and pepper as desired. Carefully hover your hand a few inches away from the pan—when you can feel heat, add chicken skin-side down (see Recipe Tip). Sear until skin is golden brown and easily lifts from pan, 8-9 minutes. Flip and brown on opposite side, about 1 minute more. Transfer chicken to a plate to rest for at least 5 minutes.

Cook Farro:

While chicken rests, season pot of boiling water generously with salt. Stir in farro and cook until tender but still chewy, 12-14 minutes (see Recipe Tip). Drain and return to pot, turn off heat, then cover to keep warm.

Sauté Vegetables:

While farro cooks, wipe pan from chicken clean and add 1 tablespoon olive oil over medium heat. When oil is shimmering, add shallot, mushrooms, carrots, and parsnips and stir to coat. Season with ⅛ teaspoon salt and pepper as desired. Cook, stirring occasionally, until vegetables are just beginning to brown, about 8 minutes.

Make Thyme Sauce:

In a small bowl, stir together wine, garlic, thyme, half of chicken stock, and 3 tablespoons olive oil until combined. Season with ⅛ teaspoon salt and pepper as desired. Remove pan with vegetables from heat and add half of thyme sauce, scraping up brown bits. Nestle chicken into vegetables, skin-side up. Pour over remaining thyme sauce. Roast in oven until chicken is cooked through and no longer pink, 12-15 minutes.

Plate Herb-Roasted Chicken:

Transfer chicken to serving plates, leaving behind vegetables and thyme sauce in pan. Stir farro into pan to fully combine and soak up sauce. Taste and add more salt and pepper as desired, then divide between plates with chicken and dig in! Discard remaining chicken stock or save for a pot of soup.

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