Roast Chicken & Barley Pilaf

Roast Chicken & Barley Pilaf

A barley and vegetable pilaf makes a delicious counterpart to this aromatic, herb roasted chicken. This recipe is certain to become a family dinner favorite.

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Chicken
Recipe from Family Circle
SERVINGS
4
PREP TIME
20 mins

Roast Chicken & Barley Pilaf

A barley and vegetable pilaf makes a delicious counterpart to this aromatic, herb roasted chicken. This recipe is certain to become a family dinner favorite.

Recipe from Family Circle
Recipe from Family Circle
Roast Chicken & Barley Pilaf
SERVINGS
4
PREP TIME
20 mins
by 1  person
add your rating
add a comment

Related Categories:

Chicken
Ingredients
    Chicken:
    • 1   whole chicken, skin on,about 3-1/2 to 4 pounds
    • 1/4  teaspoon salt
    • 1/4  teaspoon black pepper
    • 4   cloves garlic, 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 (about 1/2 medium onion)
    • 1/2  cup diced carrot (about 1 large carrot)
    • 4   ounces mixed sliced mushrooms
    • 2   cups chicken broth
    • 1   cup barley
    • 1/4  teaspoon salt
    • 1/4  teaspoon pepper
    • 1/4  teaspoon ground nutmeg
    Related Video
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    If you are looking to spice up your marinade choice for yout next chicken dish try this grilled rosemary chicken recipe. The lime, rosemary and garlic turns your chicken into a light, tasty summer meal.

    Directions
    Roast Chicken:
    1. 
    Heat oven to 450 degree F.
    2. 
    Gently lift skin from breasts and legs and season with the salt and pepper. Place some of the garlic slices and fresh herbs under the skin. Place remaining garlic and herbs in the cavity of the chicken.
    3. 
    Place chicken on a rack in a large roasting pan. Pour the chicken broth into the bottom of the pan. Roast for 50 to 60 minutes or until the internal temperature reaches 170 degree F on an instant-read thermometer. Tent with foil halfway through cooking.
    Make Barley Pilaf:
    1. 
    Meanwhile, in a medium-size saucepan, heat oil over medium-high heat. 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 to 20 minutes or until tender, stirring occasionally. Add a few tablespoons water if mixture becomes too dry.
    2. 
    Allow chicken to rest 10 minutes. Remove skin, slice and serve with pilaf.

    nutrition information

    Per Serving: cal. (kcal) 497, Fat, total (g) 18, chol. (mg) 128, sat. fat (g) 4, carb. (g) 36, fiber (g) 5, pro. (g) 48, sodium (mg) 925, Percent Daily Values are based on a 2,000 calorie diet
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