Why This Recipe Works

Crisp-skinned thighs sit on a bed of tender-chewy farro and juicy red grapes in this simple yet satisfying dinner. We start the thighs skin side down on the stove to jumpstart browning and then move them to the oven to finish cooking. We slightly undercook the farro in water and then add it to the juices left in the pan from roasting the chicken so that it can absorb their meaty flavor. Red grapes tossed with lemon juice and warmed in the pan with the farro balance the dish’s richness.

Before You Begin

Whole farro, in which the germ and bran have been retained, brings a nutty flavor and delicate chew to this dish.

Instructions

Adjust oven rack to upper-middle position and heat oven to 400 degrees. Bring 2 quarts water to boil in large saucepan. Add 1½ cups whole farro and 1 tablespoon table salt. Return to boil, reduce heat, and simmer until grains are tender with slight chew, 20 to 25 minutes. Drain well and set aside.

Meanwhile, combine 1⅓ cups seedless red grapes, halved; 1 tablespoon lemon juice; and 1 teaspoon salt in bowl; set aside.

Heat 1 tablespoon vegetable oil in 12-inch skillet over medium heat until shimmering. Season 8 trimmed chicken thighs on all sides with remaining 1 teaspoon salt and ½ teaspoon pepper. Place chicken skin side down in pan and cook without moving until skin is well browned, 9 to 11 minutes.

Flip chicken. Add 1 finely chopped small onion and use tongs to move onions into spaces between chicken pieces. Transfer skillet to oven and roast until chicken registers 175 degrees, 12 to 14 minutes.

Transfer chicken to plate. Carefully return skillet to medium heat. Stir in farro and cook until all liquid is absorbed, 3 to 5 minutes. Stir in grape mixture, 3 tablespoons chopped parsley, and remaining ½ teaspoon pepper. Arrange chicken on top. Sprinkle with remaining 1 tablespoon parsley. Serve, passing lemon wedges separately.