Baked Chicken with Barley and Roasted Vegetable Pilaf
Baked Chicken with Barley and Roasted Vegetable Pilaf is built around a simple idea: cook once and let one whole chicken carry you into a second meal. Spatchcocking helps the chicken bake evenly until the skin is crisp while the mushrooms, onions, sweet peppers, and garlic are roasted and deeply flavored by the pan juices.
Half the chicken is served over a hearty pilaf made with chewy barley, greens, fresh herbs, and the roasted vegetables. The result is a satisfying dinner that balances complete protein with whole grains, vegetables, and fiber-rich plant foods.
The remaining meat is reserved for another use, making this recipe especially useful for anyone looking to get more meals, more nourishment, and more value from the food already in the grocery cart.
It’s a simple, flavorful meal on its own, but it also shows how thoughtful cooking can help stretch the grocery budget without making dinner feel limited or repetitive.
Baked Chicken with Barley and Roasted Vegetable Pilaf
Ingredients
- 1 whole chicken, about 4½–5 pounds
- 8 ounces cremini mushrooms, quartered
- 1 large yellow onion, cut into thick wedges
- 1 large red or yellow sweet pepper, cut into 1-inch pieces
- 4-5 whole peeled garlic cloves
- 2 tbsp olive oil, divided
- 1½ tsp kosher salt, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp freshly ground black pepper
- ½ tsp dried oregano
- 1 cup pearl barley
- 2 cups low-sodium chicken or vegetable broth
- 2 cups baby spinach or chopped kale
- 2 tbsp chopped fresh parsley
- 1 tbsp fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the oven to 425°F.
- Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone and remove it. Turn the chicken breast-side up and press firmly on the center of the breastbone until the chicken lies relatively flat.
- Pat the chicken dry. Rub both sides with the remaining tablespoon of olive oil. Combine the remaining 1 teaspoon salt with the smoked paprika, garlic powder, black pepper, and oregano, then season the chicken evenly.
- Place the chicken skin-side up on a large rimmed baking sheet.
- Place the mushrooms, onion, sweet pepper, and garlic cloves in a large bowl and toss with 1 tablespoon of the olive oil and ½ teaspoon of the salt, then spread the vegetables into an even layer around the chicken.
- Roast for 45–55 minutes, or until the skin is browned and crisp and the thickest part of the breast reaches 165°F. Stir the vegetables half way through.
- Transfer the chicken to a cutting board and let rest for 10–15 minutes.
- While the chicken roasts, prepare the barley. Combine the barley and broth in a medium saucepan and bring to a boil. Reduce the heat, cover, and simmer until the barley is tender but still pleasantly chewy, about 30–40 minutes. Drain any excess liquid if necessary.
- Roughly chop the roasted vegetables and stir them into the barley along with any flavorful juices from the roasting pan. Add the spinach or kale and allow the heat of the barley to wilt the greens. Stir in the parsley and lemon juice and season to taste with salt and pepper.
- Cut the chicken in half. Serve one half, cut into smaller pieces, with the warm barley and roasted vegetable pilaf. Set the other half aside to cool.
- Once the remaining half is cool enough to handle, remove the meat from the bones and refrigerate it in a covered container for another meal. Use it within 3–4 days, or freeze for later. It makes the perfect start for the Cheesy Chicken, Black Bean & Corn Enchiladas.