Skillet-Roasted Chicken with Farro and Herb Pistou

Name: Skillet-Roasted Chicken with Farro and Herb Pistou
Yield: 2 to 4 Servings
Ingredients: 1/3 cup extra-virgin olive oil plus more for drizzling; 3 tablespoons chopped fresh chives, divided; 2 tablespoons chopped fresh thyme; 1 tablespoon chopped fresh chervil; 1 tablespoon chopped flat-leaf parsley; 1 tablespoon chopped fresh tarragon; 2 garlic cloves, finely chopped; 1 teaspoon finely grated lemon zest; 1/2 teaspoon freshly ground black pepper; 1 2 1/2-3-lb. chicken, halved, backbone removed; 2 1/2 teaspoons kosher salt; 2 tablespoons vegetable oil; Farro with Acorn Squash and Kale (click for recipe); Herb Pistou (click for recipe); 1 lemon, halved

By Sean Brock of Husk Charleston SCPhotography by Dominique LaFond

August 15, 2011

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Recipe notes