1. Preheat your oven to 400 degrees F. This step is crucial for ensuring your chicken cooks perfectly.
2. In a medium bowl, combine 2 tablespoons of olive oil, the chicken, balsamic vinegar, dill, oregano, paprika, garlic, and a generous pinch of kosher salt and black pepper. Toss everything well to evenly coat the chicken. This allows the flavors to meld beautifully while marinating.
3. Heat the remaining 2 tablespoons of olive oil in a large dutch oven or cast iron skillet over medium-high heat. Wait until the oil is shimmering to ensure it's hot enough. Now, add the chicken and sear it on both sides until golden, about 3 to 5 minutes per side. This step caramelizes the chicken, enhancing its flavor. Once done, remove the chicken from the skillet and set it aside.
4. To the same skillet, add the farro. Sauté it for about 2 to 3 minutes, stirring frequently. This helps to toast the farro, bringing out its nutty flavor. Then, add the chicken broth, spinach, sun-dried tomatoes, olives, and the lemon juice. Stir everything well and bring it to a boil over high heat.
5. Once boiling, slide the chicken back into the skillet along with any juices left on the plate. This helps to keep the chicken moist. Transfer the skillet to the oven and roast for about 20 minutes. You'll know it's done when the chicken is cooked through and the farro has softened.
6. After removing the skillet from the oven, let it rest briefly. Serve the chicken topped with feta cheese, extra dill, and pine nuts. This adds a lovely finishing touch and enhances the dish's flavor.
