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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. Coat a large rimmed baking sheet (or shallow roasting pan) with cooking spray. Place chicken pieces on the pan, spaced evenly apart.
Bring water and farro to a boil in a medium saucepan. Reduce heat to maintain a very gentle simmer, cover and cook until the farro is tender but still a little chewy, 25 to 30 minutes. Drain and set aside to cool.
Meanwhile, combine parsley, shallot, garlic, 1 tablespoon oil, 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Loosen the skin on the chicken and rub the mixture under it.
Roast the chicken until an instant-read thermometer inserted into the thickest part of a breast or thigh registers 165°F, 30 to 35 minutes. Transfer to a plate; tent with foil to keep warm. Pour the pan drippings into a fat separator or measuring cup and let stand while you prepare the salad.
Whisk vinegar, pomegranate molasses, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in the remaining 1/4 cup oil, whisking until well combined. Add arugula, romaine, celery, scallions, pomegranate seeds, almonds and the cooled farro; gently toss to combine and coat the salad with dressing.
To serve, transfer the salad to a large serving platter. Remove the chicken skin, if desired, and place the chicken on top of the salad. Skim any fat from the pan drippings, then drizzle the drippings over the chicken. Serve immediately.