Method

• 1.
  For the brine, place all ingredients in a heatproof container and stir until salt dissolves. Chill until cold (never put raw chicken into a hot or warm brine). Place chicken in brine and chill for 12-15 hours.
• 2.
  Bring 3 cups (750ml) water to the boil in a medium saucepan. Add barley with a good pinch of salt flakes. Reduce heat to medium-low and simmer, covered, for 35 minutes, or until most (or all) liquid is absorbed and barley is tender with a slightly chewy texture (drain if any liquid is remaining).
• 3.
  Meanwhile, remove chicken from brine, pat dry with paper towel, then drain on paper towel until completely dry (if not, the oil will splatter in the pan). Discard brine.
• 4.
  While chicken dries, prepare artichokes. Fill a large bowl with water and add lemon juice. Working with one artichoke at a time (this will prevent them from discolouring), peel stem using a vegetable peeler, then remove tough outer leaves. Once you reach softer leaves, using a serrated knife, trim one-third from the top. Cut artichoke in half lengthways to reach the hairy choke, scrape it out with a small knife and discard. (If using baby artichokes, trim less, and no need to remove the choke.) Place in lemon water. Repeat with remaining artichokes.
• 5.
  Preheat oven to 160°C/140°C fan-forced.
• 6.
  Melt the butter in a large frypan over medium-high heat. Once foaming, cook silverbeet stems for 3 minutes, stirring occasionally, or until just tender. Transfer to a large roasting dish and wipe pan clean.
• 7.
  Heat the oil in the clean pan over medium-high heat. Season chicken all over and cook, skin-side down first, in batches, for 10 minutes, turning occasionally, until golden brown all over. Set chicken aside and add the wine to the pan, scraping base of pan with a spoon.
• 8.
  Add artichokes to the roasting dish along with the silverbeet leaves, chicken (skin-side up), leeks, garlic, thyme and bay leaves. Pour over the wine from the pan and add the stock. Place a sheet of baking paper on top, then cover tightly with foil. Roast for 1 hour, then turn oven up to 220°C/200°C fan-forced, remove foil and baking paper and tuck the cooked barley in amongst chicken. Cook for a further 20 minutes to brown up the skin and reduce the stock a little.
• 9.
  Transfer to a serving dish or serve straight from the pan, seasoned with freshly ground black pepper, a drizzle of extra oil and a squeeze of lemon.