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

5 5

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

5 5

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.

5 5

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!