I am so jazzed about having locally sourced meat each week. It’s been a great way to vary the cuts of protein we eat and limit what meat we consume as well. I’ve never cooked a split chicken breast before and really never worked with a chicken breast with the skin still on. But now, it’s my new favorite thing. I paired oven roasted chicken with a green goddess dipping sauce along side a farro salad with beets and beet greens. This meal used up a ton of produce from our bushel last week and came together really nicely! The crispy chicken skin and tender breast meat was enhanced by the salty herb laden dipping sauce. The meal was rounded off with chewy farro sweetened by the beets and followed up crisp blanched beet greens and a hint of tang from the goat cheese.
Oven Roasted Chicken
- 2 split chicken breasts, skin on (seasoned with salt in the fridge up to 2 days)
- 1/2-1 cup of chicken stock (however much it will take to fill the bottom of your baking sheet)
- olive oil
- salt & pepper
- Heat the oven to 425 degrees
- Place salted chicken on rimmed baking sheet skin side up
- Pour the chicken broth over the chicken in a baking sheet
- Drizzle the skin with olive oil
- Season with salt and pepper
- Bake for 50 minutes until internal temperature is about 165 degrees
Green Goddess Dipping Sauce
- 2 anchovy fillets
- 1/4 cup of basil
- 3 garlic scapes
- 3 scallions
- handful of chopped chives
- olive oil
- 1 large egg yolk
- 1 tablespoon of dijon mustard
- 3/4 cup of plain greek yogurt
- 2 tablespoons of freshly squeezed lemon juice
- Kosher Salt
- 1 cup of olive oil
- Make a quick homemade mayo by pulsing the egg yolk, mustard and lemon juice in the food processor. Slowly add the olive oil with a steady stream into the food processor while it is running. Continue to blend until the mixture thickens.
- Blend the herbs, garlic scapes and anchovies into mayo mixture until smooth.
- Add the greek yogurt and mix until combined
- Taste the dressing and season with salt (if needed) and pepper
- Serve along side chicken for dipping but don’t place on top of crispy chicken skin, or else it will get soggy.
Farro Salad with Beets and Beet Greens
- 3 small beets, beets roasted in the oven and greens stemmed and washed thoroughly
- 1 cup of farro
- kosher salt
- 2 tablespoons of red wine vinegar
- 1 teaspoon of balsamic vinegar
- 1 small garlic clove, minced
- 1 teaspoon of dijon mustard
- 1/2 cup of extra virgin olive oil (may use 2 tablespoons of olive oil instead of the full 1/2 cup of EVOO)
- 2 oz. crumbled goat cheese
- 1/4 cup of chopped fresh herbs (parsley, oregano, chives)
- Bring two quarts of water to a boil in a medium saucepan. Fill a bowl with ice and cover with water. When the water comes to a boil, season with salt and and add the greens. Cook the greens for two minutes and transfer to ice water. Allow to cool for a few minutes before draining and squeezing the excess liquid. Chop coarsely and set aside.
- Bring the water back to a boil and add the farro. Reduce the heat, cover and cook per the instructions (simmering for about 45 minutes) until the farro is tender.
- In a small bowl, whisk together the vinegars, salt, garlic and mustard. Whisk in the oil.
- Add place farro in a large bowl and drizzle vinaigrette over. Peel and dice the beets (easy to peel with paper towels after they have been roasted in the oven packaged in tin foil) and add the beets to the farro along with the blanched greens and goat cheese. Toss together and serve either warm or room temperature.