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Roasted Chicken With Farro Spring Garden

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dinner
Servings: 4 servings
Author: Ribas With Love


  • 1 1/2 lb boneless and skinless chicken breasts
  • 1 cup 8 oz semi-pearled farro
  • 1 tbsp chicken base dissolved into 2 cups of water; or chicken broth
  • 2 tbsp olive oil divided
  • sea salt and freshly ground pepper
  • 1 leek thinly sliced
  • 1 shallot chopped
  • 2 garlic cloves chopped
  • 1 tsp lemon zest
  • 1/2 cup grape or cherry tomatoes whole or sliced
  • 1/2 cup fresh peas
  • 1/4 cup basil leaves chopped
  • 1 lemon juiced
  • 1/4 cup grated Parmigiano-Reggiano


  • Preheat oven to 425 F.
  • In a medium saucepan over medium-high heat, bring chicken base (or chicken broth) plus 2 cups of water to a boil and add farro. Reduce heat to a simmer, cover and cook for 30 minutes or until taro is tender. Reserve 1/2 cup of the cooking broth and drain the farro to get rid of the excess liquid. Set aside.
  • Season both sides of the chicken with salt and pepper.
  • In a large ovenproof skillet or cast iron, over medium-high heat, add 1 tbsp of olive oil. When oil is shimmering, place chicken, presentation side down, in the skillet and cook. Cook each side for about 2-3 minutes or until golden brown.
  • Transfer skillet or cast iron to the oven and roast chicken for about 15 minutes.
  • Meanwhile, in a second skillet, add 1 tbsp olive oil over medium-high heat. When oil is shimmering, add leeks, shallots and garlic. Cook for about 2-3 minutes. Add lemon zest, tomatoes and peas. Saute for 1-2 minutes.
  • Add cooked farro and stir to combine. If farro seems dry, add some of the reserved cooking broth to moisten. Add basil, lemon juice and grated cheese. Adjust salt and pepper to taste.
  • Transfer farro to a large platter. Slice chicken and arrange over farro. Garnish with additional cheese, parsley and sea salt.


Farro can be prepared ahead and refrigerated until needed.