Apricot Raisin Shrub on Rotisserie Chicken, Farro & Roasted Veggies

Servings: 4

Half rotisserie chicken or 2 Cornish hens cooked rotisserie style

1/4 C. Apricot Raisin Shrub by The Urban Farmhouse

1/4 C. maple syrup

1 TBS whole grain mustard

2 C. Farro, cooked

Handful of dried apricots, sliced in half

Handful of dried pears, cut into strips

8-10 Asparagus spears

Handful of brussel sprouts, cut into halves

Handful of baby carrots πŸ₯•, cut in half

1/2 red radicchio cut into small pieces

Handful of dried cranberries

Salt and pepper to taste

To make the basting sauce: In a small bowl, whisk together the Apricot Raisin Shrub, maple syrup, whole grain mustard, and salt πŸ§‚ and pepper. Set aside.

Directions: 1. Preheat oven to 375 degrees πŸ”₯.

2. Spread the cooked farro evenly on the bottom of a shallow dish or serving pan.Β  Place half of the cooked rotisserie chicken (cut side down) in the center of the Farro.Β  Add the red radicchio around the chicken. Set aside.

3. Next, place asparagus, brussel sprouts,Β  and baby πŸ₯•'s on parchment lined baking sheet.Β  Brush or drizzle approximately 1/4 of the basting sauce on the veggies.Β  Cook veggies 10 minutes.Β  Remove veggies from oven and turn them over.Β  Add to the sheet pan the cranberries, apricots and 🍐 slices.Β  Baste all with approximately 1/4 of the basting sauce. (Set remainder of basting sauce to the side for use on the finished dish) Continue to roast for approximately 10 minutes or until desired doneness.Β 

4. Place roasted fruit and veggies on bed of prepared Farro, red radicchio and the centered rotisserie chicken.Β  Drizzle the remaining basting sauce over the entire dish.Β  Serve immediately and Enjoy!

Find more recipes, specials & locations on our Instagram page @anurbanfarmhousecoΒ