Roast Chicken Thighs with Barley and Roasted Cauliflower

Ingredients

• Chicken thighs (skin-on) 6 oz
• Barley (cooked) 1.5 cups
• Cauliflower (roasted) 1 cup
• Olive oil 1 tbsp
• Garlic 1 clove

Method

1. Preheat oven and prepare cauliflower. Preheat your oven to 425°F (220°C). Cut the cauliflower into bite-sized florets if not already done. Place the cauliflower on a baking sheet, drizzle with half a tablespoon of olive oil, and sprinkle with a pinch of salt. Toss to coat evenly.
   Tip: Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
2. Roast cauliflower. Place the baking sheet with cauliflower in the preheated oven. Roast for about 25-30 minutes, turning once halfway through, until the cauliflower is golden brown and tender.
   Tip: Turning the cauliflower halfway ensures even roasting and caramelization.
3. Prepare chicken thighs. While the cauliflower roasts, pat the chicken thighs dry with paper towels. Season both sides lightly with salt and freshly ground black pepper. Mince the garlic clove finely.
   Tip: Drying the chicken skin helps it crisp up better during cooking.
4. Sear chicken thighs. Heat the remaining half tablespoon of olive oil in a skillet over medium-high heat. When hot, add the chicken thighs skin side down. Cook for about 5-7 minutes until the skin is golden brown and crispy. Flip and cook the other side for 3-4 minutes.
   Tip: Do not move the chicken too much while searing to get a nice crust.
5. Add garlic and finish cooking chicken. Add the minced garlic to the skillet around the chicken and cook for 30 seconds until fragrant. Transfer the skillet to the preheated oven (or move chicken to a baking dish if your skillet is not oven-safe) and roast for 10-15 minutes until the internal temperature reaches 165°F (74°C).
   Tip: Use a meat thermometer to check doneness for safety and juiciness.
6. Heat cooked barley. While the chicken finishes cooking, warm the cooked barley in a microwave-safe bowl or in a small pot over low heat, stirring occasionally until heated through.
   Tip: Add a splash of water if barley seems dry when reheating.
7. Plate and serve. On a plate, arrange the warm barley as a base. Place the roasted cauliflower on one side and the roasted chicken thigh on the other. Spoon any pan juices over the chicken for extra flavor. Serve immediately.
   Tip: Garnish with fresh herbs like parsley or thyme if desired.

Pro tips

• For extra crispy chicken skin, make sure the skin is very dry before cooking.
• Cook barley in advance to save time; it keeps well refrigerated for up to 4 days.