2teaspoonunsalted butterfor dairy-free use olive oil
Salt and pepper to taste
Instructions
Preheat oven to 350F
Chicken:
Place chicken in a roasting pan
With a food processor pulse/mix salt and garlic and herbs. Season chicken generously inside and out with the salt/herb mixture
Stuff the cavity with sliced lemons and more thyme and tie the legs together with kitchen string.
Roast the chicken uncovered for 1hr and 15min in the preheated oven. Minimum internal temperature 175F.
Let chicken rest for 15 min before cutting
Lemon Jus:
In a sauce pot sauté garlic and spices with butter (or olive oil) add stock and reduce to ½
Add grilled or roasted lemon slices and reduce for 10 more minutes
Set aside
Farro:
Rinse the farro and place into a medium sauce pan
Cook the farro to brand specifications (read your package) with the added aromatics. My Note: I've read some different things online about how much water needs to cook with farro, so read the directions on your package. Generally grains are 2 cups water to 1 cup grains, but I've also seen recipes calling for 3 cups water to 1 cup farro. Just check your package directions for specifics
Summer squash:
While roasting the chicken, quarter the summer baby squash
Toss the summer squash with olive oil and season with salt and pepper
Sauté summer squash to desire tenderness, add farro (once cooked), season to taste, and fold in mint to finish
Putting it all together:
Place a scoop of summer squash and farro onto a dinner place
Slice the chicken and place on top of the farro and sqaush
Finish with jus and a drizzle of extra virgin olive oil