Apricot-Dijon Roast Chicken with Carrots and Herbed Farro

Make it

Instructions

1. 01

   Set up the oven and pan

   Place an oven rack in the center position and heat the oven to 425°F / 220°C. Line a rimmed baking sheet completely with parchment paper, pressing it into the corners so it lies flat. Set out a medium saucepan with a lid, a fine-mesh strainer, a cutting board, and a clean plate for the cooked chicken. | Why: Lining the sheet pan before any food goes on it prevents sticking and makes cleanup easy.

2. 02

   Season the chicken and carrots

   Do not rinse the chicken. Pat 1 1/2 lb boneless skinless chicken thighs very dry with paper towels and place them on one side of the lined baking sheet. Scrub, peel, and cut 1 lb carrot into 1/2-inch-thick diagonal pieces; place them on the other side. In a small bowl, whisk 2 tbsp olive oil, 2 tbsp Dijon mustard, 2 tbsp apricot preserves, 2 clove garlic, 1 tsp kosher salt, and 1/2 tsp black pepper until smooth. Spoon half of the mixture over the chicken and rub it over all surfaces; toss the carrots with the remaining mixture. Keep the chicken and carrots in separate areas of the pan, then wash hands, the bowl, and any utensils that touched raw chicken. | Why: Dry chicken browns more effectively, while the divided glaze seasons both components without cross-contaminating the finished meal.

3. 03

   Roast until glossy and tender

   Roast the sheet pan on the center rack for 22 to 25 minutes, stirring the carrots once after 15 minutes. The chicken is ready when the thickest part reaches 165°F / 74°C on an instant-read thermometer and the carrots are browned at the edges and easily pierced with a knife. Transfer the chicken to the clean plate and rest it for 5 minutes; leave the carrots on the sheet pan to stay warm. | Why: High heat caramelizes the glaze and carrots, and a short rest keeps the chicken juices in the meat.

4. 04

   Cook and finish the farro

   While the chicken roasts, rinse 1 1/2 cup quick-cooking farro in the fine-mesh strainer. Bring 3 cup water to a boil in the medium saucepan over high heat, add the farro, and reduce to a steady simmer. Cover and cook for 10 to 12 minutes, until the grains are tender with a slight chew and most of the water is absorbed. Drain any excess water, return the farro to the warm saucepan, and fold in 2 tbsp unsalted butter and 1/4 cup fresh parsley. Cover and let stand off the heat for 3 minutes, then fluff with a fork and taste; season with a small pinch of salt if needed. | Why: Resting the farro after cooking lets it absorb moisture evenly and makes the butter and herbs cling to every grain.

5. 05

   Slice and serve

   Slice the rested chicken against the grain. Divide the herbed farro among four shallow bowls, spoon the roasted carrots alongside, and arrange the sliced chicken on top. Spoon any juices from the resting plate over the chicken and serve immediately while the glaze is warm and glossy. | Why: Serving the resting juices with the chicken returns flavorful moisture to the plate rather than letting it go to waste.