Herb-Roasted Chicken Thighs with Farro and Roasted Carrots
Juicy herb-roasted chicken thighs seasoned with rosemary and thyme, served with nutty farro and caramelized roasted carrots
Herb-Roasted Chicken Thighs with Farro and Roasted Carrots is a dinner recipe ready in about 50 minutes. Each serving has approximately 730 kcal, 46g protein, 93g carbs, 20g fat. It fits a high-protein diet.
Preheat oven to 200°C (400°F)
Rinse farro and cook in vegetable broth for 25-30 minutes until tender
Pat chicken thighs dry and season with salt and pepper
Heat olive oil in a roasting pan over medium-high heat
Sear chicken thighs skin-side down for 4 minutes, then flip
Add garlic, rosemary, thyme, and lemon zest to the pan
Arrange carrots around the chicken
Roast in oven for 25-30 minutes until chicken is cooked through
Serve chicken and carrots over fluffy farro