Barley & Roast Chicken Tray Bake

• Home
• New & Seasonal

£8.99

Recipe Box

Serves 4 @ £2.25 per person

A wholesome, one-tray roast that pairs golden chicken thighs with sweet Harlequin squash, carrots, and caramelised Brussels sprouts, all tossed together with nutty pearl barley.
Hearty, colourful, and full of comforting autumn flavour — perfect for an easy midweek family meal.

Serves 4

In the Box

• Pearl barley (500 g)
• 4 skin-on, bone-in chicken thighs (approx. 450 g)
• Red onions (125 g)
• Suffolk carrots, washed (400 g)
• Harlequin squash (approx. 600 g)
• Brussels sprouts, loose (approx. 500 g)

From Your Fridge / Store Cupboard

• 2–3 tbsp olive oil or rapeseed oil
• 1 tsp dried thyme or a few sprigs of fresh thyme
• 1 tsp smoked paprika (optional)
• 1 garlic clove, crushed (optional)
• 500 ml chicken or vegetable stock
• Salt and freshly ground black pepper

Cooking Instructions

1. Preheat the oven to 200°C / 180°C fan / Gas 6.
2. Prepare the vegetables:
   Peel and cut the carrots and squash into bite-sized chunks. Halve the Brussels sprouts. Slice the red onions into wedges.
3. Start the tray-bake:
   Place the vegetables and onions on a large roasting tray. Drizzle with olive oil, season with salt, pepper, thyme, and paprika (if using). Toss to coat evenly.
4. Add the chicken:
   Nestle the chicken thighs among the vegetables, skin-side up. Drizzle lightly with oil and season again.
5. Roast:
   Roast in the oven for 40–45 minutes until the chicken is golden and cooked through, and the vegetables are tender and caramelised.
6. Meanwhile, cook the barley:
   Rinse the pearl barley, then simmer in a large pan of salted water or stock for 25–30 minutes until tender. Drain well.
7. Combine & serve:
   Spoon the cooked barley onto a serving platter or mix it directly into the roasted vegetables on the tray. Place the chicken thighs on top.
   Drizzle with any pan juices and serve warm.

Tip:

Add a squeeze of lemon or a drizzle of balsamic vinegar before serving for a fresh lift.