Roast Chicken & Barley Pilaf

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 (4 lb) whole chickens
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 garlic cloves, peeled and sliced
• 12 sprigs fresh herbs, such as rosemary, sage, oregano
• 1 cup chicken broth
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/2 cup diced carrot
• 4 ounces sliced mushrooms
• 2 cups chicken broth
• 1 cup barley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg

Recipe

• 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.