Barley Chicken & Mushroom Casserole
Chicken Thighs
  1. Preheat oven to 400° F. Line a rimmed baking sheet with foil or parchment paper. Set aside.
  2. In a small bowl, whisk together the seasonings until well combined. Pat the chicken thighs dry with paper towels and place them in the baking dish.
  3. Rub both sides of the chicken with olive oil. Sprinkle the seasoning mixture over the chicken, rubbing it on both sides of the chicken thighs.
  4. Bake in the preheated oven, without moving or turning, until the internal temperature of the thickest part of the chicken reaches at least 165° F. This will take about 30-40 minutes, depending on the size of your chicken thighs. During the last 15 minutes, place the cherry tomatoes on baking tray & roast. Remove chicken thighs & tomatoes from oven. Slice thighs in 1/4-inch thick slices. Keep chicken & roasted tomatoes warm.
  1. In a saucepan, place the water & vegetable broth powder, stir to dissolve. Add barley & bring to a boil. Reduce heat to a simmer & cook barley until tender. Cooking time for pearl barley is around 35 minutes. Turn off the heat, stir the barley, cover the saucepan and let it stand for another 5 to 10 minutes.
  1. In a saucepan, sauté vegetables in 1 Tbsp oil until tender then season to taste. Combine with cooked barley.
  1. In a casserole serving dish, place the veg/barley mixture. Top with sliced chicken thighs & roasted tomatoes. Garnish with sliced green onion & serve.
Recipe Notes
  • If you find the barley & vegetables seem a bit dry add a bit more vegetable broth.