Roasted Confetti Chicken with Farro
INGREDIENTS
1 approximately 3-pound spatchcocked chicken
Chicken Brine
1 liter water
110 grams kosher salt
55 grams granulated sugar
4 lemon slices
4 thyme sprigs
10 black peppercorns
4 grams crushed red pepper flakes (optional)
Roasted Confetti Chicken with Farro
6 ounces each: carrots, celery, and onion, grated or finely chopped
12 ounces farro, rinsed and drained
12-16 ounces chicken stock (enough to cover the farro)
8 ounces whole tomatoes in juice, crushed by hand
1 small shallot, finely chopped
2 sprigs thyme
10 sprigs chives
10 sprigs Italian parsley
2 grams lemon zest
15 grams kosher salt, plus more for the surface of the chicken
1 gram finely ground black pepper, plus more for the surface of the chicken
85 grams butter, thinly sliced and divided into 2 equal parts
Grated vegetables, a whole chicken and whole-grain farro. This hearty meal—while certainly easy to prepare—doesn’t avoid the importance of technique. From brining the chicken to grating vegetables to thoughtfully incorporating herbs and lemon zest, this chicken is a real home run for dinnertime. Moist, hearty, and sure to please even the most picky eater (as a mom of four, I can testify that this is true)—my hope is that this recipe will bless you with as many years of delicious meals as it has us.
METHOD
In a medium pot, over medium flame, combine the Chicken Brine ingredients and stir until salt and sugar are dissolved. Place the spatchcocked chicken in a 2 gallon-sized zipper-top bag or lidded container and cover with ice. Pour the brine mixture over the ice, seal, and refrigerate 6 hours or overnight. Once brined, preheat the oven to 400° and prepare a metal 10” x 14” x 3” baking pan by spraying it with nonstick cooking spray. Place all Roasted Confetti Chicken with Farro ingredients (except the butter) into the baking pan and stir to combine. Remove the chicken from the brine and pat dry. Place the brined chicken over the farro vegetable mixture, sprinkle with salt and pepper as desired, and top with half of the thin slices of butter. Arrange the remaining butter evenly over the farro and cover the pan tightly with foil. Place onto the middle rack of the preheated oven and bake for 1 hour. After 1 hour, remove the foil, increase the oven temperature to 450° and continue cooking for 30 additional minutes or until the internal temperature of the thickest part of the chicken reaches 165°. If the farro is too saucy, return just the farro to the 450° oven for 10-15 minutes in order to thicken. Once cooked through, cut and serve the chicken with the cooked farro.