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Skillet-Roasted Chicken with Farro and Herb Pistou
- 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
- 1 lemon, halved
Directions:View on Epicurious
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