Chicken with broccolini

Roasted Chicken with Broccolini and Farro Ingredients: Chicken Broccolini Farro Garlic Lemon thyme (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Heat oven to 400 degrees F. - Wash and dry fresh produce.

- Cut and discard any tough stem from the broccolini (taste to determine).

- Smash the garlic with the side of your knife. Peel and discard papery skin. Thinly slice garlic.

- Strip thyme leaves o of stems, then finely chop. Discard stems.

- Season chicken generously on both sides with salt and pepper. Lay, skin side down, on a paper towel lined plate at room temperature.

2) Cook the farro: - Bring a small pot of salted water to the boil on high.

- Add farro and boil until tender, 16 to 18 minutes. Drain and transfer to a bowl to cool. Drizzle with olive oil and season with salt and pepper.

3) Roast the chicken: - While the farro cooks, heat 2 teaspoons olive oil in a medium saute pan on medium-high until hot.

Add chicken, skin side down, and cook for 3 minutes.

- Transfer pan to the oven and roast to internal temperature of at least 155 degrees F, about 12 to 15 minutes.

- Transfer chicken to a plate or board and let rest for at least 5 minutes (preferably 10).
 Wipe out pan and return to medium-high heat.

4) Saute the broccolini: - Add 1 tablespoon olive oil to the pan. Add sliced garlic and cook for a few seconds, until aromatic. Add chopped thyme and cook a few more seconds. Add prepped broccolini and season with salt and pepper. Cook until lightly browned on one side, about 2 minutes. Flip broccolini and cook until tender (but not soft!) throughout, about 2 minutes more.

5) Plate your dish: - Divide farro between 2 dishes. Top with broccolini.

- Slice chicken crosswise into 4 slices, and plate on top of broccolini and farro. Enjoy!