Preheat the oven to 425°F.

Coat a large cast iron skillet or heavy bottomed saute pan with 2 tablespoons evoo and set over medium high heat.

Saute onions, carrots and celery until soft. Add garlic and mushrooms and cook until soft. Top with ½ teaspoon salt, pepper, 2 sprigs thyme, barley and broth to cover. Mix well.

Arrange the chicken on top of the barley mixture.

Season chicken with remaining salt, pepper and thyme. Simmer covered for 20 minutes, until barley is mostly soft and there is not much liquid.

Uncover, place in the oven and roast, for 20 minutes until barley is cooked and chicken is golden. Serve immediately.