This is such an easy recipe and the result is a lovely, blissful dinner full of colour and textures. The barley grains soak up every ounce of flavour from the vegetables.
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sea salt and ground black pepper
Prepare all your ingredients.
Preheat your oven to 200C.
Add the vegetables to a big bowl, drizzle with olive oil and season with salt and pepper; toss to combine. Line a baking tray with baking parchment and lay the vegetables in a single layer on the tray. Bake for 10 minutes. Add the chicken and bake for a further 30 minutes or until chicken is lightly brown and cooked to your liking. Rest your chicken for 3 minutes and slice into 1cm slices.
Meanwhile, cook the barley. Bring 4 cups of water to the boil. Add the barley and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook until the barley is tender, about 30 minutes. Drain the barley and return it to the pan. Cover with a clean dishtowel until ready to use.
Stir the barley into the vegetables and serve with your chicken.