Roast Chicken & Barley Pilaf

• 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

1. Roast chicken: heat oven to 450u0b0F.
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.

chicken, whole chickens, salt, pepper, garlic, herbs, chicken broth, barley pilaf, olive oil, onion, carrot, mushrooms, chicken broth, barley, salt, pepper, nutmeg

Taken from www.food.com/recipe/roast-chicken-barley-pilaf-353383 (may not work)