Za’atar-Roasted Chicken Thighs with Warm Farro Salad & Creamy Feta Dressing

Step 1

1 Prepare the ingredients Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges. Pull off and discard the tough string that runs the length of each snap pea pod. Place in a bowl; drizzle with olive oil and season with salt, pepper, and 1/4 of the weeknight hero spice blend. Toss to coat.

Step 2

2 Cook the farro Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Step 3

3 Roast the chicken Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and all but a pinch of the za’atar. Transfer to a sheet pan. Roast 15 to 17 minutes, or until browned and cooked through.* Remove from the oven. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Step 4

4 Roast the vegetables Meanwhile, transfer the carrot pieces and onion wedges to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining weeknight hero spice blend. Toss to coat. Roast 15 minutes. Leaving the oven on, remove from the oven; carefully add the seasoned peas in an even layer to the sheet pan of roasted vegetables. Return to the oven and roast 2 to 4 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

Step 5

5 Make the dressing Meanwhile, in a bowl, combine the labneh, feta (crumbling before adding), and 2 tablespoons of water. Season with salt and pepper.

Step 6

6 Finish the farro & serve your dish To the pot of cooked farro, add the roasted vegetables and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the finished farro. Drizzle with the dressing and garnish with the remaining za’atar. Enjoy!