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Roast Chicken & Barley Pilaf

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“A great meal, serve with steamed broccoli.”
READY IN:
1hr 50mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Roast chicken: heat oven to 450°F.
  2. Gently lift skin from breast and legs and season with salt and pepper: place some sliced garlic and fresh herbs under skin. Place remaining garlic and herbs in the cavity of the chicken.
  3. Place chicken on a rack in a large roasting pan. Pour chicken broth into the bottom of the pan. roast for 50 to 60 minutes.
  4. Make Barley Pilaf: Meanwhile, in a medium saucepan, over medium heat oil. Add onion, carrot and mushrooms and cook, stirring occasionally for 5 minutes. Add broth, barley, salt, pepper and nutmeg. Reduce heat to medium, cover and simmer for 15 minutes or until tender. Stirring occasionally. Add a few tablespoons water if mixture becomes too dry.
  5. Allow chicken to rest for 10 minutes. Remove skin, slice and serve with pilaf.

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