Sheet pan chicken with farro salad: The solution for easy and delicious dinner at home

8 bone-in, skin on chicken thighs

1 bunch scallions, cut into 1 ½ inch pieces

1 fennel bulb, thinly sliced

1 bunch of radish, cut in quarters

1 lemon, cut into 4 pieces

Extra-virgin olive oil, for drizzling

Chopped fresh herbs, like tarragon, flat leaf parsley or cilantro

1. Heat oven to 450 degrees.

2. In a small bowl mix fennel, coriander and 1 tablespoon salt.

3. On a rimmed baking sheet, arrange the chicken skin side up. Add the scallions, fennel bulb, cut radishes and lemon quarters around the chicken.

4. Drizzle olive oil over the chicken and then sprinkle the spice mixture over each chicken thigh.

5. Place the prepared tray of chicken in the preheated oven, and bake for approximately 30-40 minutes.

6. Remove the chicken from the oven, transfer the chicken to a platter, and squeeze the juice of the lemon over the scallions and fennel bulb. Spoon the sauce over the chicken. Sprinkle the fresh herbs on top of the chicken. Serve with farro salad.

Farro salad with tomatoes and herbs

Serves 6

Recipe adapted from Giada De Laurentiis

4 cups of water

2 cups of farro

2 teaspoon salt, plus more to taste

1 12 ounce container of cherry tomatoes (I used a mix of colors.)

1 small sweet onion chopped finely (If onion is large, use half.)

¼ cup finely chopped fresh Italian parsley

¼ cup fresh chives (or you can substitute fresh basil)

1 large garlic clove minced

2 tablespoons balsamic vinegar

¼ cup extra-virgin olive oil

Freshly ground black pepper

1. In a medium saucepan, combine water and farro. Add 2 teaspoons of salt. Bring to a boil over medium heat. Reduce the heat to low heat, cover and simmer until the farro is tender, about 30 minutes.