Sheet-Pan Chicken Thighs with Broccoli & Olive Vinaigrette Kit

What You Get

Chicken thighs (see note below)

Turmeric

Baby broccoli

Pitted Castelvetrano olives

Garlic

Parsley

Cooked farro

What You'll Need

White wine vinegar

Olive oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 450°F. Line 2 sheet pans with foil. Remove the chicken from the packaging and pat dry with paper towels.

Step 2

In a bowl, combine the chicken, ¼ cup vinegar, 2 tablespoons olive oil, and 1 teaspoon turmeric, season with salt and pepper, and turn to coat. Arrange the chicken, skin-side up, on one of the prepared pans and pour the juices over the top. Bake until golden and no longer pink at the center, 25 to 30 minutes.

Step 3

Meanwhile, place the baby broccoli on the other pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven and roast until the stalks are tender and the fronds are lightly charred, 10 to 12 minutes.

Step 4

Meanwhile, drain and roughly chop ½ cup olives. Finely chop 2 cloves garlic. Pick a couple of handfuls of parsley, toss the stems, and chop the leaves (you should have about ½ cup). In a bowl, stir together the olives, garlic, parsley, and 2 tablespoons olive oil, and season with salt and pepper. Warm the farro in the microwave, 1 to 2 minutes.

Step 5

Transfer the chicken and baby broccoli to plates, with the farro on the side. Pour the olive mixture onto the pan used for the chicken, and use a spoon to scrape up any browned bits and combine with the pan juices. Pour the olive mixture over the chicken, baby broccoli, and farro, and serve warm.