Levantine Herb-Roasted Chicken with Freekeh & Charred Beet Salad

Ingredients

• 2 pieces (about 10 oz) Chicken thighs, bone-in skin-on, pat dry before roasting
• 0.75 cup Freekeh, roasted green wheat
• 1.5 cups Vegetable broth, low-sodium
• 2 pieces Beets, medium, peeled and cut into 1-inch cubes
• 3 tbsp Extra virgin olive oil, divided
• 1.5 tsp Za'atar spice blend, homemade or store-bought
• 0.5 tsp Sumac, for brightness
• 1 tbsp Pomegranate molasses, tangy depth
• 0.25 cup Fresh mint, roughly chopped
• 0.25 cup Fresh parsley, flat-leaf, chopped
• 3 cloves Garlic cloves, minced
• 1 whole Lemon, halved
• 0.5 tsp Sea salt, to taste
• 0.25 tsp Black pepper, freshly ground

Instructions

1. 1

   Preheat oven to 425°F. Pat chicken thighs dry with paper towels.

2. 2

   Rub chicken with 1 tbsp olive oil, za'atar, sumac, minced garlic, salt, and pepper on all sides.