Ingredients
2 chicken thighs (skin-on if possible)
1 cup cooked pearl barley
1 cup carrot + parsnip, sliced
1 tbsp olive oil 3 anchovy fillets
1 tsp Dijon mustard ½ lemon Parsley
Smoked Paprika, italian herbs & garlic powder for chicken seasoning
Method
Roast root vegetables with olive oil at 200°C for 20 minutes.
Roast chicken until golden and cooked through (20–25 mins). (Flip at the 8 minute mark)
Cook pearl barley separately.
Mash anchovy, mustard and lemon to form dressing.
Plate and finish with parsley.
Honestly one of my favourite meals to come home to and don't skip the anchovy dressing, it makes the whole thing. Bon appetite! x
