Skillet-Roasted Chicken with Farro and Herb Pistou

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon chervil fresh chopped
• 2.5 pound meat from a rotisserie chicken halved
• 1 tablespoon flat-leaf parsley chopped
• 3 tablespoons chives fresh divided chopped
• 1 tablespoon tarragon fresh chopped
• 2 tablespoons thyme leaves fresh chopped
• 2  garlic cloves finely chopped
• 2.5 teaspoons kosher salt 
• 1  optional: lemon halved
• 1 teaspoon lemon zest finely grated
• 0.3 cup olive oil extra-virgin plus more for drizzling
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• oven
• whisk
• pot
• kitchen thermometer

Directions

1. Whisk 1/3 cup olive oil, 1 tablespoon chives, andnext 7 ingredients in a medium bowl. Dividemarinade between 2 (gallon-size) resealableplastic freezer bags. Season chicken with2 1/2 teaspoons salt; place 1 chicken half in eachbag. Seal bags, releasing excess air. Chill overnight.
2. Place bags side by side in a large pot.
3. Add cold water to cover by 2".
4. Heat waterover medium heat until an instant-readthermometer registers 150°F. Turn off heat,cover, and poach chicken for 50 minutes.
5. Transfer bags to a large bowl of ice waterto cool, about 15 minutes.
6. Remove chickenfrom bags; pat dry.
7. Preheat oven to 450°F.
8. Heat vegetableoil in a large cast-iron skillet over high heat.
9. Add chicken halves, skin side down, sochicken sits against sides of pan. Cook,moving chicken occasionally for evencooking, until skin is browned all over. Flipchicken and transfer skillet to oven. Roastuntil an instant-read thermometer insertedinto thickest part of thigh registers 165°F,about 15 minutes.
10. Let rest for 10 minutes.
11. To serve, divide Farro with Acorn Squash and Kale among plates.
12. Place chickenon top of farro.
13. Drizzle 1/4 cup Herb Pistouaround farro.
14. Drizzle 1 teaspoon extra-virgin oliveoil over each plate. Squeeze lemon halvesover chicken.
15. Sprinkle 2 tablespoons chives over.