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Skillet-Roasted Chicken with Farro and Herb Pistou

This recipe features a whole chicken, halved and skillet-roasted to achieve a crisp skin and succulent meat. It's paired with a bright, aromatic herb pistou and served alongside a hearty farro dish, offering a balanced and flavorful meal with minimal fuss.
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Course lunch/dinner
Cuisine French
Servings 4 people
Calories 2803.2 kcal

Equipment

  • 1 Large Oven-Safe Skillet Preferably cast iron for excellent heat retention and even searing.
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Small Mixing Bowl For preparing the herb pistou.
  • 1 Whisk or fork To combine pistou ingredients efficiently.

Ingredients
  

Main

  • 1/3 cup extra-virgin olive oil plus more for drizzling
  • 3 tablespoons chopped fresh chives divided
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh chervil
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh tarragon
  • 2 garlic cloves finely chopped
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon freshly ground black pepper
  • 1 2 1/2-3- pound chicken halved, backbone removed
  • 2 1/2 teaspoons kosher salt
  • 2 tablespoons vegetable oil
  • Farro with Acorn Squash and Kale
  • Herb Pistou
  • 1 lemon halved

Instructions
 

  • Prepare the Herb Pistou by combining 1/3 cup extra-virgin olive oil, 2 tablespoons chopped fresh chives, fresh thyme, chervil, parsley, tarragon, finely chopped garlic cloves, lemon zest, and black pepper in a small bowl; whisk well and set aside.
  • Preheat your oven to 400°F (200°C) with an oven-safe skillet inside.
  • Pat the chicken halves thoroughly dry with paper towels to ensure crispy skin, then season generously with kosher salt.
  • Carefully remove the hot skillet from the oven and add vegetable oil, ensuring it's shimmering.
  • Place the chicken halves, skin-side down, in the hot skillet. Sear undisturbed for 10-15 minutes until the skin is deeply golden brown and crisp.
  • Flip the chicken halves skin-side up and return the skillet to the preheated oven.
  • Roast for 20-30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
  • Remove the chicken from the oven and transfer to a cutting board; let rest for 5-10 minutes before carving.
  • Squeeze the halved lemon over the rested chicken and drizzle with additional olive oil, if desired.
  • Garnish with the remaining 1 tablespoon of fresh chives, and serve with the prepared Farro with Acorn Squash and Kale and the Herb Pistou.

Notes

For optimal crisp skin, ensure the chicken is thoroughly patted dry before seasoning. When searing, resist the urge to move the chicken too early; allow it to develop a deep golden-brown crust, which locks in flavor and creates a beautiful texture. Finish cooking in the oven until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, avoiding the bone, for perfectly cooked, juicy meat. Resting the chicken for 5-10 minutes after roasting is crucial; it allows the juices to redistribute, resulting in a more tender and flavorful final product. The herb pistou should be vibrant and fresh; adjust the lemon zest and a pinch of salt to brighten the flavors just before serving.