Roast Chicken Barley Pilaf

A great meal, serve with steamed broccoli.

Roast chicken: heat oven to 450f.

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.

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.

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.

Allow chicken to rest for 10 minutes.

Remove skin , slice and serve with pilaf.

whole chickens, salt, pepper, garlic cloves, fresh herbs, chicken broth, olive oil, diced onion, carrot, sliced mushrooms, barley, nutmeg