Roast chicken drumsticks with quick-cook barley baked pilaf
- 1 tablespoon olive oil
- 4 small chicken drumsticks, skin removed
- 1 lemon, juice and zest
- 2 tablespoons fresh thyme, roughly chopped
- 1 teaspoon ground black pepper
- spray oil
- 1 spring onion, finely chopped
- 1 clove garlic, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- ¾ cup quick-cook barley (see tip)
- ½ cup reduced-salt chicken stock
- 2 cups rocketarugulaX
- 1 cup halved cherry tomatoes
1 Preheat oven to 200°C. Line a baking dish with baking paper. In a bowl, place olive oil, chicken drumsticks, lemon zest and juice, thyme and pepper. Toss to coat. On the dish, place chicken and bake in oven for 10 minutes.
2 Spray a pan with oil and set over a medium heat. Add spring onion, garlic, carrot and celery and cook for 2 minutes.
3 After chicken has cooked for 10 minutes, add barley and stock to the dish with ½ cup water. Place back into oven and cook for 10 minutes more, until liquid is absorbed and barley is tender.
4 Serve chicken and barley with rocket and tomatoes on the side.
Nutrition Info (per serve)
Total fat 22g
Saturated fat 5g
Dietary fibre 10g
If you cant find quick-cook barley, use regular barley, cooked, and just add at the end of chicken cooking time, omitting stock and water.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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