Zesty Lemon-Thyme Chicken with Sky Herb Butter & Bright Farro Salad

Name: Zesty Lemon-Thyme Chicken with Sky Herb Butter & Bright Farro Salad
Yield: 4 servings
Cuisine: french
Ingredients: 1 whole chicken (about 4 lbs), patted dry; 2 lemons (1 sliced, 1 zested and juiced); 4 sprigs fresh thyme, plus extra for garnish; 6 tbsp unsalted butter, softened; 2 tbsp sky herb blend (such as tarragon, chervil, lovage mix); 2 tbsp olive oil, divided; Salt and freshly ground black pepper; 1 cup farro, rinsed; 2 ½ cups low-sodium chicken broth or water; 4 cups fresh arugula; 4 radishes, thinly shaved; 2 celery stalks, peeled into ribbons with a vegetable peeler; 1 tbsp white wine vinegar or lemon juice; 1 tsp honey or maple syrup; Optional: toasted pine nuts or slivered almonds for topping

Nutrition Facts

Per serving · recipe makes 4

Servings

Calories

57% of a 2,000 cal day

1132KCAL

Protein

78g100%

% DAILY VALUE

Total Fat75g

96%

Saturated27g

100%

Unsaturated48g

—

Total Carbs42g

15%

Fiber5g

19%

Total Sugars7g

—

incl. Added Sugars2g

Starch30g

—

Sodium811mg

35%

% Daily Value is based on a 2,000 calorie day.

Roasted chicken infused with lemon and thyme, finished with herb butter, served with a nutty farro and arugula salad. Elegant and balanced with citrus brightness and earthy warmth.

Ingredients

4 SERVINGS

4 lbwhole chicken — patted dry, 1
2lemons
4 sprigsfresh thyme
6 tbspunsalted butter — softened
2 tbspsky herb blend — dried
2 tbspolive oil
Salt and freshly ground black pepper
1 cupfarro — rinsed
2½ cupslow-sodium chicken broth — or water
4 cupsfresh arugula
4radishes — thinly shaved
2celery stalks — peeled into ribbons
1 tbspwhite wine vinegar — or lemon juice
1 tsphoney — or maple syrup
toasted pine nuts — or slivered almonds, optional

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

Read the method on dishgen.comDishGen’s original page

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Nutrition is estimated by Chive from the ingredients above, per serving.

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