Citrus-Garlic Roasted Chicken with Herbed Farro has crisp, golden skin and juicy, herb-scented meat straight from the oven. Bright lemon and orange lift the garlic backbone, giving each bite a lively citrus tang and gentle sweetness. Chewy, nutty farro soaks up the pan juices and adds a rustic contrast in texture. Serve warm for weeknight dinners, casual Sunday meals, or sliced cold for sandwiches the next day.
Ingredients
- 1 (3-4 lb) whole chicken, spatchcocked (butterflied)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- zest of 1 lemon and 1 orange
- juice of 1 lemon and 1 orange (about 3-4 tbsp)
- 1 tbsp honey or maple syrup (optional)
- 1 cup farro, rinsed
- 2 1/2 cups low-sodium chicken broth
- 1 small shallot, finely chopped
- 2 tbsp butter
- 2 tbsp chopped parsley or chives, plus extra for garnish
- Salt and pepper to finish
Instructions
- Preheat the oven to 425°F (220°C). Pat the spatchcocked chicken very dry with paper towels so the skin crisps well.
- In a small bowl combine olive oil, minced garlic, lemon and orange zest and juice, thyme, salt, pepper, and honey. Rub this mixture under the skin and all over the chicken; tuck wings and place breast-side up on a rimmed baking sheet or roasting pan.
- Roast the chicken for 40–50 minutes, until the skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Remove from oven and let rest 10–15 minutes before carving.
- While the chicken roasts, make the farro: heat butter in a medium saucepan over medium heat, add the shallot and sauté until translucent, 2–3 minutes.
- Add the rinsed farro to the shallot and toast for 1 minute, stirring. Pour in the chicken broth, bring to a simmer, cover, and reduce heat to low. Cook 20–25 minutes until farro is tender but chewy; drain any excess liquid.
- Stir the chopped parsley or chives into the cooked farro, season with salt and pepper, and keep warm.
- Optional quick pan sauce: pour any chicken pan juices into a small skillet, simmer over medium heat 2–3 minutes to concentrate, whisk in a small knob of butter, and season to taste. Spoon over carved chicken.
- Carve the rested chicken and serve over a bed of herbed farro. Garnish with extra herbs and thin citrus slices for brightness.
Tips or Variations
- Make it ahead: roast the chicken and keep farro refrigerated; rewarm together for easy dinner service the next day.
- Swap barley or brown rice for farro, increasing cooking time and liquid as needed.
- Add a handful of toasted almonds or chopped roasted vegetables to the farro for extra texture and color.