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.

Roast Chicken & Barley Pilaf
Servings: 4 Prep 20 mins Roast 450°F 1 hr Cook 25 mins


  • 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

Make It

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:

4. 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.

5. Allow chicken to rest 10 minutes. Remove skin, slice and serve with pilaf.

Nutrition Facts

Servings Per Recipe: 4; Amount 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.