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Herb-Roasted Chicken with Barley Pilaf & Roasted Brussels Sprouts

Herb-Roasted Chicken with Barley Pilaf & Roasted Brussels Sprouts

Dinner
Prep Time
25min
Cook Time
1h 5min
Servings
4
Calories
557
Chef's Note

For the juiciest chicken, let it come to room temperature for 20 minutes before roasting. You can prepare the herb mixture and trim the vegetables a day ahead to save time. The barley can be made in advance and reheated with a splash of broth to maintain moisture. For a time-saving variation, use boneless chicken breasts, but reduce cooking time to 20-25 minutes.

Tags
high-fiber
high-protein
chicken
barley
brussels sprouts
roasted
dinner
healthy
balanced meal
Ingredients

  • 4 large (about 12 oz each) bone-in, skin-on chicken breasts

  • 3 tablespoons olive oil

  • 2 tablespoons fresh rosemary

  • 2 tablespoons fresh thyme

  • 6 cloves garlic

  • 1 whole lemon

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 2 cups pearl barley

  • 4 cups low-sodium chicken broth

  • 1 medium yellow onion

  • 2 medium carrots

  • 2 medium celery stalks

  • 1 leaf bay leaf

  • 1.5 pounds Brussels sprouts

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon honey

  • 1/4 cup dried cranberries

  • 1/4 cup toasted sliced almonds

  • 1/4 cup fresh parsley

Instructions
  • 1

    Preheat oven to 425°F (220°C) and position racks in the upper and lower thirds of the oven.

  • 2

    Finely chop 2 tablespoons each of fresh rosemary and thyme. Mince 6 cloves of garlic. Zest and juice 1 lemon.

  • 3

    In a small bowl, combine 2 tablespoons olive oil, chopped herbs, minced garlic, lemon zest, 1 teaspoon salt, and 1/2 teaspoon black pepper.

  • 4

    Pat 4 chicken breasts dry with paper towels. Gently loosen the skin and rub half of the herb mixture under the skin. Rub the remaining mixture over the outside of the chicken. Place on a baking sheet.

  • 5

    Trim and halve 1.5 pounds of Brussels sprouts. In a large bowl, toss Brussels sprouts with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon honey, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

  • 6

    Spread Brussels sprouts on a separate baking sheet in a single layer.

  • 7

    Place chicken on the upper rack and Brussels sprouts on the lower rack. Roast for 35-40 minutes, rotating pans halfway through, until chicken reaches 165°F (74°C) internal temperature and Brussels sprouts are caramelized.

  • 8

    While the chicken and Brussels sprouts are roasting, finely dice 1 medium yellow onion, 2 medium carrots, and 2 medium celery stalks.

  • 9

    In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.

  • 10

    Add 2 cups pearl barley to the saucepan and stir for 1 minute to toast lightly.

  • 11

    Add 4 cups chicken broth, 1 bay leaf, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until barley is tender and liquid is absorbed.

  • 12

    When Brussels sprouts are done, toss with 1/4 cup dried cranberries.

  • 13

    Remove bay leaf from barley. Fluff barley with a fork and stir in 1/4 cup toasted sliced almonds and 1/4 cup chopped fresh parsley.

  • 14

    Let chicken rest for 5 minutes before serving. Drizzle with fresh lemon juice.

  • 15

    Serve each plate with 1 chicken breast, a portion of barley pilaf, and roasted Brussels sprouts.

Nutrition Information (per serving)
557
Calories
42g
Protein
56g
Carbs
18g
Fat
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