Banner Butter Roast Chicken with Spiced Apples & Delicata Over Toasted Farro
Recipe from Garnish and Gather
INGREDIENTS:
- Farro
- Apple
- Squash
- Chicken
- Butter
- Oil
1. PREHEAT OVEN & COOK FARRO
– Preheat oven to 400º
– In a pot, heat 1 Tbsp oil over med-high then add Farro Starter & ¼ tsp salt & cook 1-2 min
– Add farro & toast 2 min, stirring often
– Add 1 ¼ cups water & bring to a boil, then reduce heat to med-low & simmer 18-20 min
2. PREP & COOK VEGGIES
– Remove core & slice apple into ½-inch wedges
– Cut squash in half lengthwise, scoop out seeds with a spoon
& slice into ¼-inch-thick slices (no need to peel the squash!)
– On a sheet pan, toss apple & squash with 1 Tbsp oil,
Cardamom Spice, salt & pepper
– Bake 18-22 min, until tender
3. COOK CHICKEN
– In an ovenproof sauté pan, heat 1 Tbsp oil over med-high
– Pat chicken dry & sprinkle with salt & pepper
– Add chicken & brown 3 min per side
– Slice butter into thin pats
– Place butter pats on top of chicken & then transfer pan to oven & cook 5-7 min, until cooked through
– Pick leaves from stems & chop thyme
PLATE MEAL & ENJOY
Scoop farro onto plate & top with veggies & chicken. Top chicken with remaining melted butter from the pan & garnish with thyme.