Roasted Chicken with Orange-Rosemary Butter, Creamy Farro with Mushrooms, and Glazed Carrots

Name: Roasted Chicken with Orange-Rosemary Butter, Creamy Farro with Mushrooms, and Glazed Carrots
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 24 oz boneless skinless chicken breast; 3 tbsp unsalted butter; 1 whole orange; 2 tbsp fresh rosemary; 3 cloves garlic; 1 1/4 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 1 cup / 6.3 oz pearled farro; 1 cup / 4.2 oz yellow onion; 7 oz cremini mushrooms; 3 cups chicken broth; 1/3 cup / 1.2 oz grated Parmesan cheese; 14 oz carrots; 1 tbsp honey; 1 tbsp white wine vinegar; 1/4 cup fresh parsley

An original roasted chicken recipe with golden, juicy chicken breasts flavored with orange, rosemary, and garlic butter. It is served over creamy farro with sautéed mushrooms and paired with honey-glazed carrots finished with a splash of vinegar for a sweet, bright contrast.

25 minPrep

40 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 piezas (aprox. 680 g) 680 g boneless skinless chicken breast (dry with papel of cocina)
45 g 45 g unsalted butter (at room temperature)
1 unidad 1 unit orange (zest fina and 60 ml/4 tbsp of juice)
8 g 8 g fresh rosemary (chopped fino)
3 dientes 9 g garlic (2 chopped for the mantequilla and 1 chopped for the farro)
8 g 8 g salt (divided to taste)
3 g 3 g black pepper (freshly ground, divided)
30 ml 30 ml olive oil (divided)
180 g 180 g pearled farro (enjuagado)
120 g 120 g yellow onion (chopped fina)
200 g 200 g cremini mushrooms (thinly sliced)
720 ml 720 ml chicken broth (hot)
35 g 35 g grated Parmesan cheese (for terminar the farro)
400 g 400 g carrots (peladas and cut a lo largo si son gruesas)
21 g 21 g honey (for glasear)
15 ml 15 ml white wine vinegar (for the zanahorias)
10 g 10 g fresh parsley (chopped for terminar)

Nutrition facts

per serving

612 kcal

Calories

49 g

Protein

41 g

Carbs

27 g

Fat

6 g

Fiber

35 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or dish with a little of the olive oil.
2
In a small bowl, mix the unsalted butter with the orange zest, 30 ml (2 tbsp) of the orange juice, chopped fresh rosemary, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
3
Place the boneless skinless chicken breasts on the tray. Rub them with half of the orange-rosemary butter and drizzle with 15 ml (1 tbsp) olive oil.
4
In another bowl, toss the carrots with the honey, white wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the remaining olive oil. Arrange them around the chicken on the tray.
5
Roast the chicken and carrots for 22 to 28 minutes at 220 °C / 425 °F, or until the chicken is fully cooked and reaches a safe internal temperature. Halfway through cooking, stir the carrots and brush the chicken with the remaining orange-rosemary butter.
6
Meanwhile, heat a wide skillet or saucepan over medium heat. Add the cremini mushrooms and cook for 4 to 5 minutes until browned and their moisture has released. Add the yellow onion, the remaining garlic clove, a pinch of salt, and a pinch of black pepper, and cook 3 minutes more, adding a small splash of oil if needed.
7
Add the pearled farro to the pan and stir for 1 minute to lightly toast it. Pour in the hot chicken broth and the remaining orange juice. Bring to a gentle boil, lower the heat, and cook for 20 to 25 minutes, stirring occasionally, until the farro is tender and creamy.
8
Turn off the heat and stir the grated Parmesan cheese into the farro. Adjust with salt and black pepper to taste.
9
Remove the tray from the oven. Let the chicken rest for 5 minutes. If desired, slice the chicken breasts into thick pieces.
10
Serve a base of creamy mushroom farro on each plate, place the roasted chicken on top, and add the glazed carrots on the side. Finish with chopped fresh parsley and, if any remain, spoon the tray juices over the top.

Chef tips

For juicier chicken, try to use breasts of similar thickness; if one is very thick, lightly butterfly or gently pound it. Stirring the farro from time to time helps release starch and makes it creamier.

Substitutions

You can substitute the farro with short-grain rice or barley, adjusting the liquid and cooking time. Parmesan can be replaced with pecorino. If you do not have fresh rosemary, use 1 teaspoon dried rosemary. For a dairy-free version, use plant-based butter and omit the Parmesan or use a dairy-free alternative.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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