Barley soaks up the flavourful pan juices and swells into a satisfying, crowd-friendly traybake. 

Cider chicken & barley traybake 

Serves 6

Ingredients  

2-3 Tbsp olive oil blend 
200g streaky bacon
1 cup dried pearl barley
800g oven roast vegetable mix 
1 bulb garlic, halved 
12 bone-in chicken thighs 
Salt and milled pepper 
2 tsp paprika
2 tsp ground cumin
1 tsp ground coriander
1 bottle (330m1) apple cider
1 ½ -2 cups chicken stock
1 Tbsp wholegrain mustard 
3 Tbsp basil pests, for serving
Chopped parsley, to garnish
Basil leaves, to garnish 

Method  

1. Preheat oven to 200°C. 
2. Heat a pan with a drizzle of oil over high heat and cook bacon, but not until fully crispy. Drain on paper towel and roughly chop into 2cm chunks. 
3. Place barley in the base of a 35x45cm deep oven dish. 
4. Top barley with oven roast veggies and garlic halves. Season. 
5. Season chicken thighs well. Sprinkle with spices and arrange the chicken among the vegetables, on top of the barley. Drizzle chicken and vegetables with remaining oil.  
6. Pour the apple cider around the chicken in the dish. Mix the chicken stock and mustard together and pour in the dish. 
7. Roast for about 25 minutes.
8. Cover with foil, lower the temperature to 180°C and bake for 1 hour more. 
9. Spoon over basil pesto, sprinkle with chopped parsley and top with basil leaves to serve. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons

Also read: Caramelised chicken curry

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