Herb Roasted Chicken with Farro, Roasted Carrot and Mushrooms

Learn to roast an entire chicken with our culinary specialist Nanette Berning-Pate. This succulent recipe with earthy and nutty flavors would be a great pairing with Gamay or Syrah. These wines have medium body and delicate tannins that will compliment the dish.   

Ingredients: 

Serves Size 4

• 1 whole organic air chilled chicken with backbone removed
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh sage chopped
• 2 teaspoons fresh rosemary chopped
• 2 tablespoons flat leaf parsley chopped
• 4 cloves garlic sliced
• 2 teaspoons salt
• Fresh black pepper to taste
• 2 tablespoons fresh lemon juice 
• 2 tablespoons extra virgin olive oil
• 1 cup farro
• 10 ounces assorted mushrooms cleaned and sliced
• 3 medium carrots peeled and cut into 2inch pieces 

 Instructions:

1. Pre heat oven to 400 degrees 
2. Make a small cut in back of chicken breast.  Turn over in roasting pan and flatten.  
3. Place fresh herbs, garlic, salt and pepper in mini food processor and pulse until combined.  Add lemon juice and olive oil and pulse until combined to a paste.  
4. Carefully lift breast skin and rub 1/4 of herb paste under skin.  To the same under leg skin leaving enough herb paste for top of chicken.  Rub outside of chicken with remaining herb paste and place in a roasting pan or cast iron skillet. Arrange carrots around chicken.
5. Roast chicken with carrots at 400 degrees for 20 minutes.  After 20 minutes reduce heat to 350 degrees and cook to internal temperature of 165.
6. While chicken is roasting, cook farro according to package directions.  Drain and reserve.
7. When chicken is at 165 degrees, remove from roasting pan and tent with foil. Leave carrots in pan.
8. Add mushrooms to roasting pan with roasted carrots.  Roast for 8 minutes more.  Add cooked  farro to roasting pan. Stir mixture well incorporating pan juices and heat through out about 10 minutes.
9. Place farro vegetable mixture on serving platter.  Quarter chicken and place on top of farro. Enjoy

This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.