Recipe of the Week: Herb Roasted Chicken with Cranberry Barley Pilaf

Ingredients

• 3 lb. whole chicken

• 2 tbsp butter, softened

• 2 cloves garlic, crushed

• 1 tbsp mustard powder

• 1 tsp dried thyme

• 1 tsp dried marjoram

• 1/2 tsp salt

• 1/4 tsp pepper

• Cranberry Barley Pilaf:

• 1/2 cup dried cranberries

• 1/2 cup unsweetened apple juice

• 2 tbsp canola oil

• 1/2 medium onion, chopped

• 1 clove garlic, minced

• 8 mushrooms, quartered

• 3/4 cup pearl barley

• 2 cups chicken broth

• 1/2 cup almonds toasted, optional

Preparation

Herb Roasted Chicken

Preheat oven to 350 F (175 C). Remove and discard giblets and neck from chicken. In small bowl, combine butter and seasonings; mix well.

Set chicken, breast side up, on rack in a foil-covered roasting pan. Using fingers, gently separate skin from meat over chicken breast and legs. Spread half the herb butter under skin. Spread remainder over the skin on wings, legs and breast. Tuck wing tips under back and tie legs together with cotton string.

Cover chicken loosely with foil tent and roast until thermometer inserted into breast meat reads 180 F (82 C) (about 90 minutes). Remove from oven and let stand 15 minutes before carving.

Serve with Cranberry Barley Pilaf

Cranberry Barley Pilaf

In small bowl, soak cranberries in apple juice for 30 minutes. In large skillet, heat oil and add onions, garlic and mushrooms. Cook until tender. Stir in cranberries, apple juice, barley and chicken stock. Bring to boil, reduce heat to low, cover and simmer until barley is tender and liquid has been absorbed (about 30 minutes).

Remove from heat and stir in almonds. Season with salt and pepper to taste.

Preparation time: 20 minutes; total time: one hour, 50 minutes.

Makes four servings, 765 calories each.

- Canadian Food Focus