Roast Chicken & Barley Pilaf

A great meal, serve with steamed broccoli.

• Ready In: 1 hr 50 mins
• Serves: 4

Ingredients

• Chicken

• 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

• Barley Pilaf

• 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

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.