Description

This vibrant, Mediterranean-inspired dish pairs juicy lemon-garlic chicken with a fresh, herb-laced barley pilaf. Full of color and bright flavors, it’s the perfect combination of comforting and refreshing.

Ingredients

4 bone-in, skin-on chicken thighs or breasts
2 lemons (zest and juice divided)
3 cloves garlic, minced
3 tbsp extra-virgin olive oil (divided)
1 cup pearl barley
2 1/2 cups chicken broth
1/2 cup fresh parsley, chopped
2 tbsp fresh dill, chopped
Salt and pepper to taste
Optional: Crumbled feta or toasted almonds, for garnish

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Instructions

In a bowl, mix lemon zest, juice from 1 lemon, minced garlic, 1 tbsp olive oil, salt, and pepper. Rub onto chicken and marinate for at least 20 minutes.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken skin-side down until golden, flip, and cook until internal temp reaches 165°F (about 6–8 minutes per side). Set aside and keep warm.
In a pot, toast barley with 1 tbsp olive oil for 1 minute. Add chicken broth, bring to a boil, then reduce to simmer. Cover and cook for 30–35 minutes or until tender.
Once barley is cooked, stir in chopped parsley, dill, and juice/zest from the remaining lemon. Season with salt and pepper to taste.
Serve pilaf topped with chicken. Drizzle with pan juices and garnish with feta or almonds if desired.

Notes

Boneless chicken works well too—reduce cooking time accordingly.
Substitute barley with quinoa or rice for a gluten-free option.
Pilaf flavors deepen overnight, making great leftovers.
Use mint or basil if dill is unavailable.