Roast Chicken & Barley Pilaf

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

A great meal, serve with steamed broccoli.

Ingredients Nutrition


  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.
Most Helpful

Delicious! My family enjoyed this recipe very much. Made for Spring PAC 2010.

Southern Polar Bear April 24, 2010

Excellent dinner combination. The recipe doesn't state if it is instant barley or not, but i assumed with the small amount of liquid and quick cook time, it was. I used regular barley and doubled the amount of broth and simmered for 1 hour until it was done. Nice change from rice. The chicken had so much flavor and so simple to do. Made for Fall 2009 PAC.

Outta Here October 04, 2009

Very good! I didn't hear a single complaint at the dinner table (and this is very rare with 4 kids, two being teens!) I did make a few substitutions, only because I did not have the ingredients. Instead of fresh herbs, I put dried rosemary, oregano, thyme, marjoram and sage in a bowl with a little olive oil with the sliced garlic before rubbing under and over the skin. Also, instead of barley I used brown rice, it turned out very good. Thanks for the great recipe! I will definitely be making this again!

jennifer_cda_id March 02, 2009