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Heat oven to 425°F. In a small bowl, combine lemon zest, rosemary, thyme, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Tuck under skin of chicken and spread pieces on a baking sheet. Roast at 425°F for 30 minutes.
Meanwhile, heat oil in a medium saucepan over medium heat. Add carrot, celery and shallots and cook 5 minutes. Add broth, increase heat to high and bring to a boil. Stir in barley and 1/4 teaspoon of the salt. Cover, reduce heat to medium-low and simmer 12 to 14 minutes. Let stand 5 minutes; drain if needed.
Assemble salad and make dressing: Combine cucumber and beets in a bowl. Whisk yogurt, lemon juice, sugar and remaining pinch of salt and pepper in a medium bowl. Serve chicken with barley pilaf and beet salad. Drizzle salad with dressing just before serving.