Chicken with cauliflower

Melville Farms Chicken with Roasted Heirloom Cauliflower Almonds, Capers, and Raisins Ingredients: Chicken Farro Cauliflower Almonds and raisins Capers Parsley 1/2 Lemon (use the remaining half in the pasta dish) (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Cut the cauliflower into bite-sized pieces.

- Pick the parsley leaves from the stems and roughly chop.

- Quarter and de-seed the lemon.

- Season the chicken generously with salt and pepper, then 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: - Heat 2 teaspoons olive oil in a saute pan on medium-high until hot. Add seasoned chicken, skin side down, and cook undisturbed for 3 minutes. Transfer pan to the oven and cook for 10 minutes.

Carefully flip chicken and return to oven until internal temperature is at least 155 degrees F, about 5 minutes more. Transfer chicken to a plate, skin side up, to rest for at least 10 minutes.

4) Roast the cauliflower: - While the chicken cooks, toss the cauliflower pieces in a bowl with olive oil, salt, and pepper.

Arrange in a single layer on a sheet pan and transfer to the oven. Roast until tender and browned, about 15 minutes.

- Remove from oven.

5) Finish the dish: - In a bowl, combine roasted cauliflower with almonds, raisins, and capers. Add chopped parsley and the juice of 2 lemon wedges and toss to combine.

- Divide the cooked farro between 2 dishes. Top with the cauliflower and then the chicken. Enjoy!