Pan-Roasted Chicken with Warm Farro Salad
Pan-Roasted Chicken with Warm Farro Salad includes One 4-pound whole chicken, backbone removed and chicken cut in half, 5 tablespoons extra-virgin olive oil, Kosher salt and pepper, 2 tablespoons...
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Cooking tools:
- Air fryer
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Oil sprayer
Ingredients
- One 4-pound whole chicken, backbone removed and chicken cut in half
- 5 tablespoons extra-virgin olive oil
- Kosher salt
- pepper
- 2 tablespoons unsalted butter
- 3 sage sprigs
- 1/2 pound small (not baby) carrots
- 1 pound mixed mushrooms, chopped, any tough stems discarded
- 1 1/2 cups farro
- 1 tablespoon fresh lemon juice, plus wedges for serving
- 1/2 cup chopped toasted hazelnuts
- Chopped parsley, for garnish
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