Oven-Baked Chicken with Roasted Carrot, Orange and Thyme Sauce over Creamy Barley with Spinach

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the carrots, half of the onion, and 2 whole garlic cloves on a baking tray. Add 1 1/2 tablespoons olive oil (22 ml), half of the thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well.

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   2. Roast the carrots and onion for 25 minutes at 220 °C / 425 °F, until tender and lightly caramelized around the edges.

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   3. Meanwhile, pat the chicken breasts dry and place them in a baking dish. Rub them with 1 tablespoon olive oil (15 ml) and season with sweet paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the orange zest.

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   4. Once the carrots have roasted for 10 minutes, place the chicken dish in the oven. Bake the chicken at 220 °C / 425 °F for 18 to 22 minutes, or until cooked through and juicy. Let it rest for 5 minutes out of the oven before slicing.

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   5. For the creamy barley, heat the remaining 1/2 tablespoon olive oil (7 ml) with the butter in a medium pot over medium heat. Add the remaining onion and the 2 chopped garlic cloves, and cook for 3 to 4 minutes until fragrant and softened.

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   6. Stir the pearl barley into the pot and cook for 1 minute. Pour in 500 ml / 2 cups chicken stock, bring to a boil, then lower the heat and cook covered for 25 to 30 minutes, stirring once or twice, until the barley is tender.

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   7. Add 60 ml / 1/4 cup heavy cream and the fresh spinach to the barley. Cook for 2 to 3 minutes, stirring, until the spinach wilts. Adjust with a pinch of salt and black pepper.

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   8. Transfer the roasted carrots, roasted onion, and roasted garlic to a blender. Add 250 ml / 1 cup chicken stock, 60 ml / 1/4 cup heavy cream, the orange juice, Dijon mustard, and the remaining thyme. Blend until smooth.

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   9. Pour the sauce into a small saucepan and warm it over medium heat for 2 to 3 minutes. Taste and adjust with the remaining salt and black pepper if needed.

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    10. Spoon the creamy spinach barley onto each plate. Top with a chicken breast and finish generously with the roasted carrot, orange, and thyme sauce.