Herb-Infused Roast Chicken with Savory Barley Pilaf
Delight in the rich flavors of Herb-Infused Roast Chicken paired with a savory mushroom and vegetable barley pilaf. This one-dish meal is perfect for a family dinner or gathering. The chicken is roasted to golden perfection with aromatic garlic and fresh herbs, while the barley pilaf is a hearty mix of wholesome ingredients, making for a fulfilling and delicious meal. Impress your guests or enjoy a cozy night in with this comforting and nourishing dish that brings together the best of both the chicken and grain worlds.
4
Servings
237
Calories
12
Ingredients
Ingredients
Whole chicken
1 (4 lb, cleaned and patted dry)
Salt
1/2 teaspoon (divided)
Pepper
1/2 teaspoon (divided)
Garlic cloves
4 (peeled and sliced)
Fresh herbs
12 sprigs (such as rosemary, sage, or oregano)
Chicken broth
3 cups (divided)
Olive oil
1 tablespoon (for sautéing)
Onion
1/2 cup (diced)
Carrot
1/2 cup (diced)
Mushrooms
4 ounces (sliced)
Barley
1 cup (rinse before use)
Nutmeg
1/4 teaspoon (freshly grated (optional))
Instructions
1
Preheat your oven to 450°F (230°C).
2
Prepare the chicken by gently lifting the skin from the breast and legs. Season the exposed meat with salt and pepper. Place sliced garlic and fresh herbs under the skin for added flavor.
3
Stuff the cavity of the chicken with the remaining sliced garlic and a few sprigs of fresh herbs.
4
Position the chicken on a rack in a large roasting pan and pour 1 cup of chicken broth into the bottom of the pan to keep the chicken moist during roasting.
5
Roast the chicken in the oven for 50 to 60 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden.
6
While the chicken roasts, prepare the barley pilaf. In a medium saucepan over medium heat, heat the olive oil. Add the diced onion, carrot, and sliced mushrooms. Cook for about 5 minutes, stirring occasionally until the vegetables are softened.
7
Pour in 2 cups of chicken broth, then add the barley along with the remaining salt, pepper, and nutmeg. Stir to combine. Bring the mixture to a gentle simmer, cover, and let it cook for 15 minutes, or until the barley is tender and has absorbed the broth, stirring occasionally. If the mixture becomes too dry, add a few tablespoons of water.
8
Once the chicken is done, remove it from the oven and let it rest for 10 minutes to allow the juices to redistribute. Carefully remove the skin, carve the chicken, and serve alongside the hearty barley pilaf.
Nutrition Information
7.5g
Fat
21g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is a 4 lb whole chicken, cleaned and patted dry.
What temperature should the oven be set to?
The oven should be preheated to 450°F (230°C).
How should the chicken be seasoned?
Season the meat under the skin with salt and pepper, and place garlic and herbs both under the skin and in the cavity.
What herbs are recommended for this roast chicken?
Fresh herbs such as rosemary, sage, or oregano are recommended.
Why is chicken broth added to the roasting pan?
1 cup of broth is added to the pan to keep the chicken moist during the roasting process.
How long does the chicken need to roast?
The chicken should roast for 50 to 60 minutes.
What is the target internal temperature for the chicken?
The internal temperature should reach 165°F (75°C).
How long should the chicken rest after cooking?
The chicken should rest for 10 minutes to allow the juices to redistribute.
What vegetables are included in the barley pilaf?
The pilaf contains diced onion, diced carrot, and sliced mushrooms.
How do you prepare the barley before cooking?
The barley should be rinsed before use.
How long does the barley pilaf take to cook?
The barley should simmer for 15 minutes until tender.
How much chicken broth is needed for the barley pilaf?
2 cups of chicken broth are used to cook the barley.
What should I do if the barley becomes too dry?
If the mixture becomes too dry, you can add a few tablespoons of water.
Is nutmeg used in this recipe?
Yes, 1/4 teaspoon of freshly grated nutmeg is added to the pilaf for extra flavor.
Should the chicken skin be served?
The recipe suggests removing the skin before carving and serving.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 237 calories.
How much protein is in one serving?
There are 25g of protein per serving.
What is the fat content of this dish?
The dish contains 7.5g of fat per serving.
How many carbohydrates are in each serving?
There are 21g of carbohydrates per serving.
How many garlic cloves are needed?
The recipe requires 4 peeled and sliced garlic cloves.
What type of oil is used for sautéing the vegetables?
1 tablespoon of olive oil is used for sautéing.
How long should the vegetables be sautéed for the pilaf?
Sauté the onion, carrot, and mushrooms for about 5 minutes.
What are the main flavor profiles of this dish?
The dish features savory, earthy, and herb-infused flavors.
Can I use a different grain instead of barley?
While the recipe specifies barley, you could substitute it with other grains, though cooking times may vary.
What equipment is needed for the chicken?
You will need a large roasting pan with a rack.
How much salt and pepper is required?
The recipe calls for 1/2 teaspoon of salt and 1/2 teaspoon of pepper, divided between the chicken and pilaf.
Is this a one-dish meal?
Yes, it is considered a one-dish meal that combines protein, vegetables, and grains.
How do I ensure the chicken skin is golden and crispy?
Roasting at a high temperature of 450°F ensures the skin gets crispy and golden.
Should the pilaf be covered while cooking?
Yes, bring the mixture to a simmer and then cover it to cook the barley.