Tag Archives: rosemary

Poultry Side Dishes

Grilled Rosemary Chicken and Farro Risotto

Hello people! As promised, I am sharing a deeeeeeeeelicious recipe with you today!

Grilled Rosemary Chicken and Farro Risotto Recipe

You guys, I am so excited about this Grilled Rosemary Chicken and Farro Risotto. I made it twice for us this past week – it’s THAT good.

Grilled Rosemary Chicken and Farro Risotto Recipe

As someone who gets very bored from simple grilled chicken breasts, I can promise you that this chicken is PACKED with flavor from the rosemary-garlic marinade.

Grilled Rosemary Chicken and Farro Risotto Recipe

Plus, the flavors in the chicken pair perfectly with the risotto. This farro risotto is healthier than traditional recipes because I used a whole grain as a base and it’s not swimming in butter and cheese.

But don’t worry – it still tastes incredibly indulgent.

Grilled Rosemary Chicken and Farro Risotto Recipe

Fresh thyme and rosemary are crucial in this dish – don’t reach for the dried stuff.

I KNOW you guys are going to love this one!


Grilled Rosemary Chicken and Farro Risotto
Prep time
Cook time
Total time
Serves: 4-5
Grilled Rosemary Chicken
  • 4-5 Tablespoons extra-virgin olive oil, divided
  • 1 Tablespoon chopped fresh rosemary
  • 1 Tablespoon lemon juice
  • 5 large garlic cloves, minced and divided
  • 1 lb. skinless, boneless chicken breasts, cut into cutlets
  • Salt and Pepper
Farro Risotto
  • 1¾ cups finely chopped onion
  • 1 Tablespoon chopped fresh thyme
  • 1.5 cups uncooked pearled farro
  • ½ cup dry white wine
  • 3 cups low-sodium chicken stock
  • 3 cups kale, stemmed and sliced
  • ⅓ cup grated parmesan cheese
  • 2 Tablespoons fresh parsley, chopped
Grilled Rosemary Chicken
  1. In a large dish combine the 3 Tablespoons olive oil, rosemary, lemon juice, and 4 cloves of garlic. Marinate the chicken in the oil-rosemary mixture for at least 30 minutes, and up to 8 hours.
  2. Remove chicken from marinade and sprinkle with salt and pepper. Heat a grill pan over medium-high heat. Add chicken to pan; cook 4-5 minutes on each side or until done (depending on thickness of each piece). Place cooked chicken on a cutting board; let stand 5 minutes. Cut into thin slices. Cover loosely with tin foil to keep warm until the risotto is cooked.
Farro Risotto
  1. While the chicken is marinating, heat a large pot over medium-low heat. Add 1 Tablespoon of olive oil to the pan. Once hot, add the onions and thyme. Saute for 4 minutes, until soft. Add ½ Tablespoon more of the oil and add the remaining garlic to the pan. Saute for 30 seconds, then add the farro. Cook for 1 additional minute, stirring constantly.
  2. Add the white wine to the pot and deglaze the bottom, scraping up any brown bits. Stir in 1 cup of the chicken stock and cook 5 minutes or until liquid is nearly absorbed, stirring frequently. Add remaining stock mixture, ½ cup at a time, stirring frequently until liquid is absorbed before adding more (about 30 more minutes).
  3. Stir in the kale and cook for 2 minutes, until wilted. Remove pan from heat and stir in Parmesan cheese and ¼ teaspoon pepper.
  4. Serve the chicken over the farro risotto and sprinkle with chopped parsley.
Recipe adapted from Cooking Light

Grilled Rosemary Chicken and Farro Risotto ll www.littlechefbigappetite.com

Gluten-Free Main Meal Poultry

Perfect Roast Chicken with Grapes and Red Wine Pan Gravy

Hi friends!

Are you ready for a crazy delicious recipe this morning? This Roast Chicken recipe is PERFECT. Hearty, delicious and healthy.

For me, a roast chicken is the epitome of fall comfort food. I love throwing a whole bird into the oven on a Sunday evening when I have a bit more time to cook. Since there are only two of us, there are always leftovers, but Travis and I always enjoy them in salads or soups the next day.

Perfect Roast Chicken with Grapes and Onions

I know for many, cooking a whole chicken can be intimidating, but don’t let that stop you from making this! I’ve made this recipe many, many times, making small tweaks here and there to ensure a perfectly juicy bird on the inside and crispy skin on the outside.

There are no tricky steps. I promise you can master this, and in the end you’ll be so happy that you did.

Perfect Roast Chicken with Grapes and Onions

Adding grapes to a roast chicken recipe might sound a bit unusual, but I guarantee it’s a delicious contrast against this savory protein.

The red wine gravy, made in the last step, is an essential component – don’t skip this!

Perfect Roast Chicken with Grapes and Onions

Enjoy this roast chicken, grapes, and vegetables with a warm grain salad, such as whole wheat couscous or barley for a well-rounded, delicious meal.

Bon Appetit!


Perfect Roast Chicken with Grapes and Red Wine Pan Gravy
Prep time
Cook time
Total time
Serves: 4
  • 1 5 lb. whole chicken
  • 2 Tablespoons olive oil
  • 3 Tablespoons balsamic vinegar
  • Salt and pepper
  • Fresh rosemary
  • 1 cup red seedless grapes
  • 3 garlic cloves, thinly sliced
  • 1 small yellow onion, roughly chopped
  • 2 whole carrots, peeled and chopped into 2 inch pieces
  • 3 Tablespoons red wine
  1. Preheat the oven to 425°. Remove the giblets from the chicken. Pat dry with a paper towel.
  2. Place the chopped onions and carrots in the middle of a large cast-iron skillet. Carefully put the chicken on top of the carrots and onions, using the vegetables to prop the chicken off the bottom of the pan. Drizzle with chicken with the olive oil and balsamic vinegar, then sprinkle with salt and pepper all over. Stick one stalk of fresh rosemary in the cavity of the chicken. Sprinkle additional chopped rosemary on top of the chicken.
  3. Place the chicken in the oven and cook for 15 minutes. Remove from the oven and baste the chicken with the juices. Add the the grapes and garlic to the pan around the chicken. Cook, basting every 15 minutes or so, until the chicken is cooked, about 45 minutes. If the skin starts to brown too quickly, place a piece of aluminum foil loosely over the top of the chicken.
  4. The chicken is done when it registers to 165 degrees with a meat thermometer. When fully cooked, remove the chicken, grapes, and vegetables from the cast iron and place them on a large serving platter. Cover loosely with aluminum foil to keep warm.
  5. Set the cast iron on the stovetop. Turn heat to medium, and add the red wine. Using a wooden spoon, scrape the bottom to incorporate any browned bits. Reduce until the liquid starts to look like a sauce, about five minutes. Remove from the heat.
  6. Serve the chicken with the roasted grapes, onions, carrots, and red wine pan gravy.

Perfect Roast Chicken with Grapes and Red Wine Pan Gravy ll www.littlechefbigappetite.com