Ginger Free Balsamic-Rosemary Chicken Thighs Farro Bowl with Cauliflower
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 3 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil, divided
- 2 tsp fresh rosemary, finely chopped
- 3 cloves garlic, minced
- 1 tsp honey
- ½ tsp salt
- ¼ tsp black pepper
For the cauliflower
- 1 medium head cauliflower (about 1.5 lb), cut into 1-inch florets
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the farro
- 1 ½ cups farro, rinsed
- 3 cups low-sodium chicken broth
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
In a small bowl, whisk together the balsamic vinegar, 2 tablespoons of the olive oil, rosemary, garlic, honey, 1/2 tsp salt, and 1/4 tsp black pepper until combined. Place the chicken thighs in a shallow dish or zip-top bag, pour the marinade over them, and turn to coat. Marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- 2
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil.
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