Chicken and Barley Pilaf with Root Vegetables

Preheat the oven to 160 °C (top/bottom heat).

Heat the sunflower oil in a large, oven-safe pot or Dutch oven on the stove. Sear the chicken thighs over high heat for about 2 minutes on each side until golden brown. Briefly remove the meat.

Add the diced celeriac, carrots, onion, and garlic to the pot and sauté the vegetables over medium heat for about 4 minutes.