Skillet-Roasted Chicken with Farro and Herb Pistou

Name: Skillet-Roasted Chicken with Farro and Herb Pistou
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 Tbsp chopped fresh chervil; 1 kilograms chicken, halved, backbone removed; 1 Tbsp chopped flat-leaf parsley; 3 Tbsps chopped fresh chives, divided; 1 Tbsp chopped fresh tarragon; 2 Tbsps chopped fresh thyme; 2 garlic cloves, finely chopped; 3 teaspoons kosher salt; 1 lemon, halved; 1 teaspoon finely grated lemon zest; 79 milliliters extra-virgin olive oil plus more for drizzling; 2 Tbsps vegetable oil

Skillet-Roasted Chicken with Farro and Herb Pistou might be just the main course you are searching for. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 853 calories, 54g of protein, and 68g of fat each. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. A mixture of kosher salt, thyme, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Whisk 1/3 cup olive oil, 1 tablespoon chives, andnext 7 ingredients in a medium bowl. Dividemarinade between 2 (gallon-size) resealableplastic freezer bags. Season chicken with2 1/2 teaspoons salt; place 1 chicken half in eachbag. Seal bags, releasing excess air. Chill overnight.

Ingredients you will need

Olive Oil

Whole Chicken

Chives

Salt

Equipment you will use

Whisk

Bowl

Place bags side by side in a large pot.

Equipment you will use

Pot

Add cold water to cover by 2".

Ingredients you will need

Water

Heat waterover medium heat until an instant-readthermometer registers 150°F. Turn off heat,cover, and poach chicken for 50 minutes.

Ingredients you will need

Whole Chicken

Transfer bags to a large bowl of ice waterto cool, about 15 minutes.

Ingredients you will need

Ice

Equipment you will use

Bowl

Remove chickenfrom bags; pat dry.

Preheat oven to 450°F.

Equipment you will use

Oven

Heat vegetableoil in a large cast-iron skillet over high heat.

Equipment you will use

Frying Pan

Add chicken halves, skin side down, sochicken sits against sides of pan. Cook,moving chicken occasionally for evencooking, until skin is browned all over. Flipchicken and transfer skillet to oven. Roastuntil an instant-read thermometer insertedinto thickest part of thigh registers 165°F,about 15 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Kitchen Thermometer