This recipe is a celebration of simple, wholesome ingredients transformed into a truly satisfying meal. It’s the kind of dish that warms you from the inside out, perfect for a chilly evening or a relaxed weekend lunch. I stumbled upon a variation of this when I visited my friend's cabin upstate. It was cold, we'd had a great hike, and her barley dish totally hit the spot after we returned. Now it's one of my go-to recipes.
The combination of crispy roasted potatoes, juicy chicken, and nutty barley offers a delightful textural contrast. The earthy flavors of the barley complement the richness of the chicken and the sweetness of the potatoes beautifully. I sometimes like to add some roasted root veg for extra flavour and colour.
Required Equipments
- Large roasting pan
- Mixing bowls
- Whisk
- Wooden spoon
- Sharp knife
- Measuring cups and spoons
Barley-with-Roasted-Chicken-and-Potatoes
A hearty and flavorful dish featuring tender barley, perfectly roasted chicken, and crispy potatoes. This recipe is easy to follow and perfect for a weeknight dinner or a special occasion.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Make sure that oven is nice and hot before you begin.
- Wash and peel the potatoes. Cut them into roughly 1-inch cubes. Don’t worry about being too precise – rustic is good!
- In a large mixing bowl, toss the potatoes with 2 tablespoons of olive oil, salt, and pepper. Ensure that every piece of potato is nicely coated.
- Spread the potatoes in a single layer in your roasting pan. Make sure they're not overcrowded; otherwise they'll steam instead of roast.
- Place the chicken in the roasting pan alongside the potatoes. Drizzle with 1 tablespoon of olive oil. Season generously with salt, pepper, paprika, and a pinch of garlic powder. If you feel fancy, throw in some herbs like rosemary or thyme.
- Roast for about 45-50 minutes, or until the chicken is cooked through and the potatoes are tender and slightly browned. Use a meat thermometer to check the chicken’s internal temperature; it should read 165°F (74°C).
- While the chicken and potatoes are roasting, prepare the barley. Rinse the barley under cold water until the water runs clear. This helps remove any excess starch.
- In a medium saucepan, combine the barley with 2 cups of water or chicken broth for extra flavor. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes, or until the barley is tender but still slightly firm. Stir occasionally to prevent sticking.
- Once the chicken and potatoes are cooked, remove them from the oven and let them rest for about 10 minutes before carving. This allows the juices to redistribute.
- Carve the chicken into pieces and serve alongside the roasted potatoes and cooked barley. If you like, you can add a simple pan sauce made with the pan drippings to add extra flavour and depth to the dish. Maybe even a side salad to make it even fancier!
- Enjoy your delicious and comforting meal! Leftovers are great for lunch too..
📝 Notes
- Feel free to adjust the seasonings to your liking. You can also add other herbs and spices, such as rosemary, thyme, or sage.
- For extra flavor, use chicken broth instead of water when cooking the barley.
- If you have leftovers, they taste better the next day. But you probably won't!
🍎 Nutrition
Calories: 550 kcal
Protein: 35 g
Fat: 25 g
Carbohydrates: 60g
Fiber: 10 g
Calcium: 30 mg
