Add the chicken pieces to the tray skin side up and tuck the sprigs of thyme and bay leaves under the chicken.

Mix the mustard, clementine and lemon juice, olive oil and stock and/or wine together in a jug, before drizzling over the contents of the tray.

Roast for 45-60 minutes depending on the size of the chicken pieces and serve with the warm pearl barley salad.

To make the salad:
Rinse the pearl barley in a fine sieve. Bring a large pan of water to the boil and add the barley and a teaspoon of salt. Reduce the heat to medium and cook for 35-40 minutes until the barley is tender. Check after 30 minutes and then at five- minute intervals until done to your preference.

Drain the barley in a large sieve to remove the water. Add the oil, shallot, mustard and lemon juice to the bottom of a large mixing bowl and whisk them together and then season with salt and pepper. Tip in the barley and then the fresh chopped herbs.

Mix gently together until well blended. Taste and adjust the seasoning as it may need more lemon juice or salt before serving.