Imagine a dish that transports you straight to the sun-drenched shores of Greece, where every bite is a symphony of flavors and textures. This Roasted Greek Chicken and Farro Salad isn't just a meal—it's a culinary adventure that combines the rustic charm of perfectly roasted chicken, the nutty richness of farro, and the vibrant freshness of Mediterranean ingredients. Prepare to transform your weeknight dinner from ordinary to extraordinary with this show-stopping recipe that promises to tantalize your taste buds and impress even the most discerning food critics.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Greek
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup farro
- 2 cups spinach
- 1/2 cup feta cheese, crumbled
- 1/2 cup olives
- 2 tbsp olive oil
- 2 tsp oregano
- Salt and pepper to taste
- 2 potatoes, cut into fries
Instructions
- Preheat the oven to 425°F (218°C). Line two baking sheets with parchment paper.
- Rinse the farro thoroughly under cold water. In a medium saucepan, combine farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender but slightly chewy.
- Pat chicken thighs dry with paper towels. Season generously with oregano, salt, and pepper. Drizzle 1 tablespoon olive oil over the chicken and massage the seasoning into the meat.
- Cut potatoes into uniform french fry-sized strips. Toss potato fries with remaining olive oil, salt, and pepper. Spread evenly on one side of a baking sheet.
- Place seasoned chicken thighs on the other side of the baking sheet. Ensure they are not touching each other for even roasting.
- Roast chicken and potato fries in the preheated oven for 35-40 minutes, turning fries halfway through, until chicken reaches an internal temperature of 165°F and potatoes are golden and crisp.
- While chicken and fries are roasting, drain cooked farro and let it cool slightly. Chop spinach and slice olives.
- In a large mixing bowl, combine cooled farro, spinach, olives, and crumbled feta cheese. Toss gently to mix.
- Once chicken is cooked, let it rest for 5 minutes. Slice or shred the chicken.
- Plate the farro salad, top with roasted chicken, and arrange oven fries alongside. Garnish with additional feta and a drizzle of olive oil if desired.
Tips
- Pat your chicken thighs completely dry before seasoning to ensure crispy, golden-brown skin.
- Use parchment paper for easy cleanup and to prevent sticking.
- For extra flavor, toast the farro in a dry pan for 2-3 minutes before cooking.
- Invest in an instant-read meat thermometer to guarantee perfectly cooked chicken every time.
- Let the chicken rest after roasting to retain its juices and maximize tenderness.
- For a crispy fry texture, cut potato strips uniformly and don't overcrowd the baking sheet.
- Feel free to add fresh herbs like parsley or mint for an extra burst of freshness.
- This dish can be prepped in advance—cook farro and chop vegetables ahead of time to streamline cooking.
Nutrition Facts
Calories: 610kcal
Carbohydrates: 55g
Protein: 38g
Fat: 26g
Saturated Fat: g
Cholesterol: 115mg
