Chicken Pilaf with Pearl Barley and Root Vegetables

Preheat the oven to 160 °C top/bottom heat. Heat the sunflower oil in a large, oven-safe pot (roaster). Sear the chicken drumsticks in it over high heat for about 2 minutes on both sides until they have a nice golden-brown color.

Reduce the heat to medium. Add diced celeriac, carrots, onion, and chopped garlic and sauté everything together for about 4 minutes, stirring constantly.

Now stir in the pearl barley, chicken stock, and diced tomatoes. Season generously with salt and pepper. Close the pot with a lid (or cover tightly with aluminum foil) and let it simmer in the preheated oven at 160–170 °C for about 40–50 minutes until the barley is soft and the meat is cooked through.