Roast chicken with pearl barley

Roast chicken with pearl barley
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
625kcals
Fat
13.3g (3.3g saturated)
Protein
60.6g
Carbohydrates
62.5g (8.2g sugars)
Fibre
6.7g
Salt
0.9g
Calories
625kcals
Fat
13.3g (3.3g saturated)
Protein
60.6g
Carbohydrates
62.5g (8.2g sugars)
Fibre
6.7g
Salt
0.9g

Ingredients

 

  • 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

Method

  1.  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. 
  2. 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. 
  3. 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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