If you’re tired of your roast chicken recipe, try this new take on it from Food and Wine. Remove the backbone of the chicken, flatten it and brown, skin-side down, in a skillet on top of the stove. Then roast it in the oven. Meanwhile, roast carrots and mushrooms and toss with farro, a hearty grain similar to barley.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and make sure the nuts do not contain preservatives.

Remove backbone from chicken, flatten and brown, skin-side down

Toss vegetables together and roast

Roast chicken in oven and let it rest before carving

Mix roasted vegetables with cooked farro

Pan-roasted chicken with warm farro salad


One 4-pound (1.8-kg) whole chicken, backbone removed and chicken cut in half

5 tablespoons (75 ml) extra-virgin olive oil

Kosher salt and pepper

2 tablespoons (30 ml) unsalted butter

3 sage sprigs

½ pound (226 g) small (not baby) carrots

1 pound (454 g) mixed mushrooms, chopped, any tough stems discarded

1 ½ cups (375 ml) farro

1 tablespoon (15 ml) fresh lemon juice, plus wedges for serving

½ cup (125 ml) chopped toasted hazelnuts

Chopped parsley, for garnish


Preheat the oven to 450° F (232° C) Set racks in the middle and lower thirds of the oven. Rub the chicken all over with 2 tablespoons (30 ml) of the olive oil and season with salt and pepper. In a large cast-iron skillet, melt the butter. Add the sage sprigs, then add the chicken, skin side down, and cook over moderately high heat until golden, about 5 minutes. Turn the chicken over and roast in the middle of the oven for about 40 minutes, basting occasionally, until cooked through.

Transfer the chicken to a cutting board and let rest for 10 minutes. Reserve the pan juices but discard the sage.

While the chicken is cooking, on a rimmed baking sheet, toss the carrots and mushrooms with the remaining 3 tablespoons (45 ml) of olive oil; season with salt and pepper. Roast the vegetables on the lower rack of the oven until golden and tender, about 20 minutes. Let cool slightly, then slice the carrots. Transfer the carrots and mushrooms to a large bowl.

Meanwhile, in a medium saucepan of salted boiling water, cook the farro until al dente, 15 to 20 minutes. Drain well. Add the farro to the vegetables along with the lemon juice, half of the hazelnuts and ½ cup (125 ml) of the reserved chicken pan juices; mix well. Transfer to plates, top with the remaining hazelnuts and garnish with parsley. Carve the chicken and serve it with the farro and lemon wedges. Serves 4.

From Food and Wine