Honey Lemon Glazed Chicken and Baked Barley

Glazed Chicken and Baked Barley-1-18

We are finally home! After a 10 day hospital stay, it is especially nice to be in our comfortable, cozy surroundings. This weekend, we basked in the joy of having our son home with us and have the hospital experience behind us. We feel so blessed and are incredibly happy. I shared some really cute pictures of our baby boy yesterday on Facebook and Instagram, so head on over to check them out if you haven’t seen them yet. While I am recuperating and enjoying my “maternity leave”, I have some really yummy recipes stored up to share with you.

I make roast chicken quite often for dinner. Usually, I make potatoes or rice to serve alongside, but since I’m a big fan of other grains too, barley is another option that I reach for. This time, I decided to bake the barley in the oven and to use chicken thighs instead of a whole chicken. With the usual onion, carrots, celery and garlic flavoring the barley, I also added butternut squash and was so pleased with the results. The honey, lemon and garlic glaze on top of the chicken ties it all together perfectly. 

Ingredients:

6-8 chicken thighs, bone-in, skin on

salt, ground black pepper

1 Tablespoon oil

1 onion, chopped

1 1/2 cups peeled and chopped butternut squash

1 carrot, grated

1 celery stalk, chopped

2-3 garlic cloves, minced

1 1/4 cups pearled barley

2 cups broth (chicken or vegetable)

Glaze:

2 Tablespoons honey

1 Tablespoon lemon juice

1 garlic clove grated on microplane

Instructions:

Glazed Chicken and Baked Barley-1-34Pictured above are 4 chicken thighs. You will need 6-8 chicken thighs for this recipe. I made half of the recipe, since it was only for my husband and myself.

Preheat the oven to 350 degrees Fahrenheit.

Trim the chicken thighs from extra fat and pat them dry with a paper towel. Season the chicken thighs on both sides with salt and pepper. Heat the oil in a skillet on high heat. Add the chicken, skin side down first and brown for about 5-8 minutes, until the skin is golden brown. Glazed Chicken and Baked Barley-1-33Turn the chicken over and brown on the other side as well.

The chicken will render out a lot of fat. This is actually a very important step in this recipe. If you add the chicken raw to the baking dish, it will exude a lot of fat and it will all go into the barley. Not very tasty, in my opinion. This way, you will get rid of most of the fat while browning the chicken.

Don’t mess with it, leave it alone in the pan until it’s ready to be turned.  Set the chicken aside on another plate. You may have to brown the chicken in 2 batches, or use a large skillet. Glazed Chicken and Baked Barley-1-32Discard most of the fat in the skillet, leaving behind 1 Tablespoon. Reduce the heat to medium and add the onion. Glazed Chicken and Baked Barley-1-31Cook for about 5 minutes, until the onion is softened. Add the butternut squash, carrots, celery and garlic. Season with salt and ground black pepper. Cook for another 5 minutes, until the vegetables have softened. Glazed Chicken and Baked Barley-1-30Add the barley and the broth to the skillet. Glazed Chicken and Baked Barley-1-29

Glazed Chicken and Baked Barley-1-28Bring the broth to a boil and pour the entire barley and vegetable mixture into a 9×13 inch rimmed baking dish. Nestle the chicken on top, skin side up. Glazed Chicken and Baked Barley-1-27

As you can see, there is plenty of room for more chicken thighs in the baking dish. I magically have another chicken thigh in there:). Ha ha. Actually, I browned 8 chicken thighs, but used the other 3  for another recipe.

Cover the baking dish with aluminum foil or a cover and cook in the preheated oven for 45 minutes – 1 hour, until all the liquid is absorbed. Glazed Chicken and Baked Barley-1-26Uncover the baking dish and cook for another 10 minutes. Meanwhile, mix the glaze ingredients in a small bowl. Glazed Chicken and Baked Barley-1-24Brush the top of the chicken with the glaze and broil the chicken for 3-5 minutes. Brush with more glaze before serving.

Glazed Chicken and Baked Barley-1-23

Glazed Chicken and Baked Barley-1-22

Glazed Chicken and Baked Barley-1-21

Chicken and Baked Barley
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • 6-8 chicken thighs, bone-in, skin on
  • salt, ground black pepper
  • 1 Tablespoon oil
  • 1 onion, chopped
  • 1½ cups peeled and chopped butternut squash
  • 1 carrot, grated
  • 1 celery stalk, chopped
  • 2-3 garlic cloves, minced
  • 1¼ cups pearled barley
  • 2 cups broth (chicken or vegetable)
Glaze:
  • 2 Tablespoons honey
  • 1 Tablespoon lemon juice
  • 1 garlic clove grated on microplane
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Trim the chicken thighs from extra fat and pat them dry with a paper towel. Season the chicken thighs on both sides with salt and pepper.
  3. Heat the oil in a skillet on high heat. Add the chicken, skin side down first and brown for about 5-8 minutes, until the skin is golden brown. Turn the chicken over and brown on the other side as well.
  4. The chicken will render out a lot of fat. This is actually a very important step in this recipe. If you add the chicken raw to the baking dish, it will exude a lot of fat and it will all go into the barley. Not very tasty, in my opinion. This way, you will get rid of most of the fat while browning the chicken.
  5. Don't mess with it, leave it alone in the pan until it's ready to be turned. Set the chicken aside on another plate. You may have to brown the chicken in 2 batches, or use a large skillet.
  6. Discard most of the fat in the skillet, leaving behind 1 Tablespoon. Reduce the heat to medium and add the onion. Cook for about 5 minutes, until the onion is softened.
  7. Add the butternut squash, carrots, celery and garlic. Season with salt and ground black pepper. Cook for another 5 minutes, until the vegetables have softened.
  8. Add the barley and the broth to the skillet.
  9. Bring the broth to a boil and pour the entire barley and vegetable mixture into a 9x13 inch rimmed baking dish. Nestle the chicken on top, skin side up.
  10. Cover the baking dish with aluminum foil or a cover and cook in the preheated oven for 45 minutes - 1 hour, until all the liquid is absorbed.
  11. Uncover the baking dish and cook for another 10 minutes.
  12. Meanwhile, mix the glaze ingredients in a small bowl.
  13. Brush the top of the chicken with the glaze and broil the chicken for 3-5 minutes. Brush with more glaze before serving.

34 Comments

  • Leanna @doublesidedspoon.com

    Wow this looks delicious! I love all the ingredients you put in. Definitely need to give your recipe a try 🙂

  • Alla

    This looks so delicious I can’t wait to try it. Just one question what kind of barley did you use? (Pearled? Quick cook?)

  • Galina

    Olga, do you think I can use farro instead of barley? I have exactly 1 1/4 cups sitting in my cupboard, it would be nice to finally use it up.

  • Oksana

    Olga, thank you so much for a great tasting recipe. I was a little worried about butternut squash and barley combination in the dish, because wasn’t sure if family will eat it. But we loved it so much that we are making it again tonight. I always wanted to learn how to make Russian dishes but didn’t really have anyone to teach me, until my friend told me about your site. I am still learning but feel more confident now, since most of the food I make from your site taste so good that it makes me want to keep trying to cook more. Hope you will never stop posting new recipes. Your son looks so adorable on the pictures:). Hope you are feeling better and getting back to good health, we would like to congratulate you with your new addition to the family. Just want to say thank you and may God Bless you and your family for all your hard work.

    • olgak7

      Thank you so much for such a lovely comment, Oksana. You really made my day. It means so much for me to read such a heartfelt and sweet note.
      I’m so happy to hear that you enjoyed this dish. I hope you will find many other recipes that will become family favorites.

  • Katy @ Her Cup of Joy

    Wow this is an impressive meal! And it looks very simple. I love how the barley cooks while the chicken finishes baking.

  • Vera

    This is such a delicious meal! I really wanted to try it with barley but couldn’t find it at the grocery store. So, I tried it with buckwheat instead. I did everything according to the recipe and it turned out amazing! My husband really enjoyed it, as well as I did. We loved how it turned out a lil sweet, and the glaze on the chicken really adds a nice flavor to it. Thank you so much for the recipe, Olga! May God continue blessing your family 🙂

  • Leeza

    I bought drumbsticks by accident 🙁 (right next to the thighs at costco!!). Do you think I will still be able to make this recipe?

  • Darya

    I made this a few weeks back and my husband loved it so much that I am making it again today. I used regular barley. Barley is a wonderful and healthy grain, but there are not many recipies where vegetables are incorporated. That’s why this one is a keeper! Chicken thighs are also inexpensive alternative to breast meat and non less delicious.

    • olgak7

      Thanks for taking the time to write, Darya.
      Barley is a favorite of mine and I always add vegetables to everything that I can think of. Not only does it add more nutrients, but I think it tastes so much better too:). I love that chicken thighs are so affordable, and they are so much juicier than breast meat.

    • olgak7

      You can, but you would need to bake the chicken for a lot less time. Chicken breast, especially boneless, skinless chicken breast cooks very quickly and if you overcook it, it will be dry. It will taste great with chicken breast though:).

  • Karen

    This is so delicious, that some friends I had served this to before, requested it again! It also put barley on my list of basics for my cooking.

    When my son comes for Thanksgiving, I’ll serve it to him.

    Thank you so much.

  • Amanda

    Could you freeze this recipe? I would love to portion it for lunches or quick suppers. Would you freeze it assembled or cook it first?

    • olgak7

      You probably can freeze it, Amanda, but I haven’t personally tried it.
      I personally prefer not to freeze already cooked chicken (unless it all be cooked in another way later – for example, chicken and mushrooms crepes, etc.). I know a lot of people who do that though, so, it might work for you too.
      You can also try to assemble the dish and freeze it and then bake it after defrosting it. I’m not sure how it would turn out or if you would need to tweak the recipe to make it work.

  • Tanya

    I have been making this recipe for like three or four times. And this time I substitute it with the buckwheat. Turned out really yummy as well

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