Roast Chicken Barley Pilaf
Savor the comforting flavors of Roast Chicken Barley Pilaf, a hearty one-pot recipe that combines succulent, crispy-skinned chicken thighs with nutty pearl barley and tender vegetables. Infused with fragrant thyme, garlic, and a savory chicken broth, this dish delivers layers of flavor with minimal effort. Perfectly roasted in a single oven-safe skillet, it’s a wholesome and satisfying meal ideal for weeknight dinners or cozy gatherings. Garnish with fresh parsley for a burst of color and freshness, and enjoy a dish that’s as nutritious as it is delicious. With just 20 minutes of prep and simple ingredients, this easy roast chicken recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Pearl barley
- 3 cups Chicken broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 large Carrots, peeled and diced
- 2 stalks Celery stalks, diced
- 1 teaspoon Fresh thyme leaves
- 1 leaf Dried bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear the chicken thighs, skin-side down, for 4-5 minutes until the skin is crispy and golden. Flip the chicken and sear the other side for another 2-3 minutes. Remove the chicken and set it aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil.
Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the pearl barley and toast it for 1-2 minutes, stirring constantly.
Pour in the chicken broth and add the thyme leaves, bay leaf, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir to combine.
Nestle the seared chicken thighs on top of the barley mixture, skin-side up.
Cover the skillet with a lid or foil and transfer it to the preheated oven.
Bake for 30 minutes, then remove the cover and bake for an additional 10 minutes to allow the chicken skin to crisp up further.
Remove the skillet from the oven and let it rest for 5 minutes. Discard the bay leaf.
Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4747 mg | 206% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 18.4 g | ||
| Protein | 142.2 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3387 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
