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
• 3/4 cup freekeh, roasted green wheat
• 1 1/2 cups vegetable broth, low-sodium
• 2 pieces beets, medium, peeled and cut into 1-inch cubes
• 3 tbsp extra virgin olive oil, divided
• 1 1/2 tsp za'atar spice blend, homemade or store-bought
• 1/2 tsp sumac, for brightness
• 1 tbsp pomegranate molasses, tangy depth
• 1/4 cup fresh mint, roughly chopped
• 1/4 cup fresh parsley, flat-leaf, chopped
• 3 cloves garlic cloves, minced
• 1 whole lemon, halved
• 1/2 tsp sea salt, to taste
• 1/4 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.