Levantine Herb-Roasted Chicken with Freekeh & Charred Beet Salad

Name: Levantine Herb-Roasted Chicken with Freekeh & Charred Beet Salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 pieces (about 10 oz) Chicken thighs, bone-in skin-on; 0.75 cup Freekeh; 1.5 cups Vegetable broth; 2 pieces Beets, medium; 3 tbsp Extra virgin olive oil; 1.5 tsp Za'atar spice blend; 0.5 tsp Sumac; 1 tbsp Pomegranate molasses; 0.25 cup Fresh mint; 0.25 cup Fresh parsley; 3 cloves Garlic cloves; 1 whole Lemon; 0.5 tsp Sea salt; 0.25 tsp Black pepper

Prep 20 min · Cook 35 min · Serves 2 · medium

Mediterranean Diet

Juicy roasted chicken thighs seasoned with za'atar and sumac, served alongside nutty roasted freekeh and a vibrant warm beet salad with pomegranate molasses and fresh mint—a Lebanese-inspired dinner celebrating earthy grains and bold spice.

Ingredients

2 pieces (about 10 oz) Chicken thighs, bone-in skin-on
0.75 cup Freekeh
1.5 cups Vegetable broth
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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