Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Position racks in the upper and lower thirds and line a large rimmed baking sheet with parchment. Set out a small baking dish for the chicken.

2. 2.

   Rinse 1/2 cup dry whole-grain farro. Put it in a small saucepan with 2 cups water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, then cover partially and simmer gently for 35–40 minutes, until tender but pleasantly chewy. Drain any excess water.

3. 3.

   Pat 12 oz boneless skinless chicken thighs dry. Finely grate 1 garlic clove. In the small baking dish, coat the chicken with the following:

   • 1/2 tablespoon olive oil
   • 1 grated garlic clove
   • 1/2 teaspoon dried oregano
   • 1 1/2 teaspoons Diamond Crystal kosher salt
   • 1/4 teaspoon ground black pepper

   Spread the thighs open in a single layer and let them season while you prepare the broccoli.

4. 4.

   Cut 1 large head broccoli, about 1 lb, into medium florets. Peel the tough exterior from the stalk and slice the tender center 1/4 inch thick. Toss everything on the lined baking sheet with 1 tablespoon olive oil and 1 1/2 teaspoons Diamond Crystal kosher salt; spread out well.

5. 5.

   Place the broccoli on the upper rack and the chicken on the lower rack. Roast for 20–25 minutes, turning the broccoli halfway through, until its edges are browned and the chicken reaches 175°F in the thickest part. Transfer the chicken to a board and rest for 5 minutes.

6. 6.

   While the trays roast, finely grate the second garlic clove and zest and juice 1 medium lemon. Whisk the dressing together in a large bowl:

   • 1 teaspoon lemon zest
   • 2 tablespoons lemon juice
   • 1 grated garlic clove
   • 1/2 tablespoon olive oil
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon ground black pepper
   • 2 tablespoons chopped flat-leaf parsley

   Set aside until the farro is ready.

7. 7.

   Toss the warm, drained farro with the lemon-herb dressing. Slice the rested chicken across the grain. Divide the dressed farro between two bowls, arrange the roasted broccoli and chicken alongside it, and spoon any chicken resting juices over the top.

Want more detail? See the temperature guide.