Ingredients
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1 1/4 lbs chicken drumsticks
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1/2 cup grainy Dijon mustard, divided
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5 tbsp olive oil, divided
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1 tsp sugar
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3 cloves garlic, minced
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1 cup pearled barley
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2 1/2 cups water
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1 (12 oz) bag broccoli florets
Steps
1
Pat chicken dry with a paper towel and place in a resealable plastic bag. Add ¼ cup mustard and 1 tablespoon oil. Season with salt and pepper. Seal bag and shake to coat chicken. Refrigerate and let marinate 15 minutes. In a small bowl, combine remaining ¼ cup mustard, sugar, garlic and 2 tablespoons oil. Set aside.
2
Place barley in a fine-mesh strainer and rinse under cold water. To a large saucepan, add rinsed barley, water and a pinch of salt. Heat to a boil, then reduce to a simmer. Cover and let simmer 35 to 40 minutes, stirring occasionally to prevent sticking.
3
Meanwhile, preheat oven to 425°F. Line a large baking sheet with parchment. Add marinated chicken and bake 20 minutes. Flip drumsticks over and brush with mustard mixture.
4
On baking sheet, spread broccoli evenly around chicken. Drizzle with remaining 2 tablespoons oil. Season with salt and pepper. Bake until broccoli is tender and edges are crisp, 20 minutes. Serve drumsticks with roasted broccoli and barley.
