Pat chicken dry with a paper towel and place in a resealable plastic bag. Add 1/4 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 1/4 cup mustard, sugar, garlic and 2 tablespoons oil. Set aside.

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.

Meanwhile, preheat oven to 425 degrees F. Line a large baking sheet with parchment. Add marinated chicken and bake 20 minutes. Flip drumsticks over and brush with mustard mixture.

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.

Source: Hannaford fresh Magazine, March April 2025