Ingredients
- Roasted chicken legs with herbs
- Herbed barley pilaf
- Honey-glazed carrots
- Roasted potatoes
- Crusty rustic bread
- Peas or greens
- Medieval gravy or pan sauce
- Red wine or apple cider
- Fresh rosemary and thyme
Instructions
- Preheat oven to 425°F (220°C) and season chicken legs with salt, pepper, and herbs.
- Roast chicken 35-40 minutes until cooked through and skin is crisp.
- Simmer barley with stock until tender, then fold in herbs.
- Roast carrots and potatoes with olive oil, salt, and a touch of honey for glaze.
- Arrange on a large platter with greens, bread, and gravy; drizzle with pan sauce.
- Garnish with rosemary and serve with red wine or cider.
Notes
- Substitute venison or salmon for variation.
- Make ahead: barley and gravy can be prepared the day before.
- Glaze carrots with a touch more honey for a sweeter finish.
- Pair with a hearty red wine for an authentic tavern feel.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Method: Roasting and simmering
- Cuisine: Medieval-inspired
- Diet: Non-vegetarian
