Roast chicken with pearl barley
- September 2016
- Serves 4
- Hands-on time 30 min, oven time 1 hour 15 min
Roasts don’t have to be a heavy affair, our version incorporates pearl barley and greens for a lighter take on a classic roast.
- 13.3g (3.3g saturated)
- 62.5g (8.2g sugars)
- 2kg British free-range chicken
- Olive oil
- 1 onion, finely chopped 2 garlic cloves, finely chopped
- 250g pearl barley
- 2 chicken stock cubes dissolved in 800ml freshly boiled water
- 250g frozen spinach
- 307g frozen peas
- Juice 1 lemon
- 2 tbsp half-fat crème fraîche
- Heat the oven to 200°C/180°C fan/gas 6. Put the chicken in a roasting tin, drizzle with oil and season with salt and pepper. Roast for 1 hour 15 minutes or until cooked through – the juices should run clear when the thickest part of the thigh is pierced. Rest for 10 minutes.
- When 20 minutes of the chicken roasting time remains, prepare the barley. In a large saucepan, heat a glug of olive oil, then fry the onion for 3-4 minutes until soft. Add the garlic and fry for a further 2-3 minutes. Add the barley and cook, stirring often, for 1-2 minutes. Add the stock and simmer for 15-20 minutes.
- Stir the spinach into the barley mixture and simmer for 5 minutes, then add the peas and cook for another 5 minutes. The liquid should have been absorbed and the barley should be tender with a little bite. Take off the heat, then stir in the lemon juice, crème fraîche and juices from the roasting tin. Season, then serve with the chicken.
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