Bring a medium saucepan of salted water to a gentle boil for the farro. Use about 1 L of water and 1 tsp salt. Cooking the farro first lets you keep warm bowls and frees oven space; farro also benefits from resting in its cooking liquid for a minute to remain chewy and plump.

Cook the pearled farro: add 280 g farro to boiling water, reduce to a simmer and cook uncovered for 20–25 minutes until al dente (some chew, not mush). Taste at 18 minutes — farro texture should be tender with a slight bite. Drain well, return to the pot off heat, drizzle 1 tsp olive oil, cover and let rest 5 minutes to finish steaming. This keeps the grains separate and glossy.

Preheat the oven to 220°C / 425°F (fan 200°C). High heat caramelizes the Brussels and crisps chicken skin quickly without drying the meat.

Prepare the Brussels sprouts: toss the 480 g halved sprouts in a large bowl with 2 tbsp (30 ml) olive oil, 1 tsp flaky salt and a few grinds black pepper. Spread cut-side down on a rimmed baking sheet — contact with the hot pan promotes a golden, caramelized surface. Save the bowl for the vinaigrette later.

Season the chicken: pat 640 g skin-on chicken thighs very dry with paper towels (dry skin crisps better). Rub the thighs with 2 tbsp olive oil, the leaves from 8–10 thyme sprigs (strip and chop lightly), 1 tsp salt and 3–4 cranks fresh black pepper. Place chicken skin-side up on a second rimmed sheet or a well-oiled ovenproof skillet. Leaving skin on and seasoning under the skin where possible gives deeper flavor and crispness.

Roast chicken and Brussels together: place both pans in the preheated oven. Roast Brussels for 18–22 minutes (until deep golden on cut sides and tender). Roast the thighs for 22–28 minutes, or until an instant-read thermometer inserted into the thickest part reads 74°C / 165°F. If the Brussels are done earlier, remove them to keep crispy. High and even oven heat ensures Maillard browning — the source of rich flavor.

While roasting, make the vinaigrette: in the bowl used earlier, whisk together 120 ml fresh orange juice, 2 tbsp (30 ml) olive oil reserved for dressing, 4 tsp Dijon mustard, 4 tsp runny honey or maple syrup, the minced 4 garlic cloves and the leaves from the remaining thyme sprigs (roughly 4–6 sprigs’ worth). Add 1/2 tsp salt and 3–4 grinds black pepper, then taste and adjust. Whisking emulsifies the dressing and softens the sharpness of mustard.

Finish the farro: fluff the rested farro with a fork and stir in two-thirds of the dressing (reserve the rest to toss with assembled salad to taste). Dressing the farro while warm allows it to absorb flavor and keep the grain glossy without clumping.

Toast (or refresh) hazelnuts and warm pomegranate briefly (optional): if your hazelnuts are pre-toasted you can skip this, otherwise, toast chopped hazelnuts in a dry skillet over medium heat for 2–3 minutes until fragrant and lightly colored — this brightens oil-soluble flavors. Warm the pomegranate seeds in the skillet for 15–20 seconds if you want the juice to bloom slightly into the salad (optional).

Assemble the salad: on a large serving platter or individual plates, spread the dressed farro. Top with a bed of 160 g baby arugula per four portions (divide evenly), arrange roasted Brussels and sliced roasted chicken thighs (rest chicken 5 minutes before slicing to keep juices), scatter 120 g pomegranate seeds and 80 g toasted hazelnuts. Drizzle remaining vinaigrette over the chicken and greens to taste.

Finish and serve: garnish with extra thyme leaves, a few grinds of black pepper and a light pinch of flaky sea salt. Serve warm or at room temperature so textures — crunchy hazelnut, crisped skin, chewy farro and juicy seeds — contrast in each bite.

Storage: store components separately for best texture — chicken wrapped and refrigerated (up to 3 days), farro and Brussels in airtight containers (3 days). Reheat gently in a 160°C / 325°F oven for 8–10 minutes to refresh before assembling.