Name: Skillet-Roasted Chicken with Farro and Herb Pistou
Yield: Makes 2-4 servings
Ingredients: 1/3 cup extra-virgin olive oil plus more for drizzling; 3 tablespoons chopped fresh chives, divided; 2 tablespoons chopped fresh thyme; 1 tablespoon chopped fresh chervil; 1 tablespoon chopped flat-leaf parsley; 1 tablespoon chopped fresh tarragon; 2 garlic cloves, finely chopped; 1 teaspoon finely grated lemon zest; 1/2 teaspoon freshly ground black pepper; 1 2 1/2-3-pound chicken, halved, backbone removed; 2 1/2 teaspoons kosher salt; 2 tablespoons vegetable oil; Farro with Acorn Squash and Kale; Herb Pistou; 1 lemon, halved

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Photo by Dominique Lanford

"Talk to most chefs and they'll say they'd want a perfectly roasted chicken for their last meal," says Sean Brock. For his definitive version, Brock starts with superflavorful heritage-breed chickens, but the key to the dish is prepoaching the bird in an immersion circulator. Because most home cooks don't have access to this equipment, we adapted the recipe to work in a home kitchen.

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