Roasted lemon-oregano chicken thighs pair with nutty farro, crisp vegetables, peppery arugula, and a bright pistachio-parsley gremolata. The result is a satisfying Mediterranean-inspired dinner with fresh acidity balancing the rich chicken and nuts.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 650 kcal
- Protein
- 38 g
- Carbs
- 48 g
- Fat
- 35 g
- Fiber
- 8 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…Lemon Chicken
- 4 bone-in, skin-on chicken thighs, about 800 g total
- 2 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 4 garlic cloves, minced
- 1 tsp kosher salt
- ¾ tsp black pepper
- 1 tsp dried oregano
- ½ tsp smoked paprika, optional
Pistachio Gremolata
- 60 g shelled pistachios, chopped
- 20 g fresh parsley, finely chopped
- 3 g fresh mint, finely chopped, optional
- 1 tsp finely grated lemon zest
- 15 g capers, drained and chopped, optional
- 1 tbsp extra-virgin olive oil
Warm Farro Salad
- 190 g dry farro
- 600 ml water
- 250 g cherry tomatoes, halved
- 150 g cucumber, diced
- 40 g red onion, thinly sliced
- 2 tbsp red wine vinegar
- ½ tsp kosher salt
- ¼ tsp black pepper
- 60 g baby arugula
- 75 g feta, crumbled, optional
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Adjust this recipe around your kitchen and preferences.
Instructions
- 1
Heat the oven to 425°F / 220°C. Pat the chicken thighs dry.
- 2
Mix 2 tbsp olive oil, lemon juice, 1 tsp lemon zest, garlic, 1 tsp salt, ¾ tsp pepper, oregano, and optional paprika. Coat the chicken evenly.
- 3
Arrange skin-side up in a roasting pan. Roast for 35–40 minutes, until browned and the thickest part reaches at least 165°F / 74°C. For more tender thighs, approximately 175°F / 80°C is ideal.
- 4
Meanwhile, rinse the farro. Combine it with 600 ml water and bring to a boil. Reduce to a simmer and cook for 20–30 minutes, until tender. Drain thoroughly if any water remains.
- 5
Combine pistachios, parsley, remaining 1 tsp lemon zest, optional mint, optional capers, and 1 tbsp olive oil.
- 6
In a large bowl, combine tomatoes, cucumber, red onion, vinegar, ½ tsp salt, and ¼ tsp pepper. Fold in the warm drained farro and arugula. Add feta only if using.
- 7
Divide the warm farro salad among four plates. Top each with a chicken thigh and spoon over the pistachio gremolata.
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