Roast Chicken & Barley Pilaf - cooking recipe

Ingredients

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

Preparation

Roast chicken: heat oven to 450\u00b0F.
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.