Roasted Chicken with Sunflower Seed, Orange and Rosemary Crust over Creamy Barley

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels and place them on a baking tray or ovenproof dish.

2. 2

   In a processor or mortar, combine the sunflower seeds, orange zest, 1 tablespoon chopped rosemary, 2 chopped garlic cloves, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil until you get a coarse, moist mixture.

3. 3

   Brush the top of each chicken thigh with Dijon mustard and press the seed mixture onto the skin to create a crust. Drizzle with 1 additional tablespoon olive oil.

4. 4

   Roast the chicken for 35 to 40 minutes at 220 °C / 425 °F, or until deeply golden and cooked through to a safe internal temperature. For extra color, broil for 2 to 3 minutes, watching closely.

5. 5

   While the chicken roasts, heat 1 tablespoon olive oil in a wide skillet or saucepan over medium heat. Add the leek and cook for 4 minutes until softened. Stir in the 2 sliced garlic cloves and cook for 30 seconds.

6. 6

   Add the pearl barley and toast for 1 minute, stirring. Pour in the white wine and cook for 2 minutes until slightly reduced.

7. 7

   Add the hot chicken broth, orange juice, the remaining 1 tablespoon chopped rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, reduce the heat, and cook partially covered for 25 to 30 minutes, stirring occasionally, until the barley is tender and creamy.

8. 8

   Remove the barley from the heat and stir in the butter until melted. Fold in the chopped fresh parsley and adjust with more salt and pepper if needed.

9. 9

   Let the chicken rest for 5 minutes out of the oven. Serve a bed of creamy barley on each plate and top with 2 chicken thighs with their crunchy crust.

10. 10

    If desired, spoon the pan juices from the chicken over the barley just before serving to deepen the flavor.