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Herb-Roasted-Chicken

Herb Roasted Chicken with Cranberry Barley Pilaf

The variety of textures and flavours in this hearty pilaf pair beautifully with the French-inspired herbs in this mouthwatering roast chicken.
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Course: Main Course
Preparation: Roasting
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4
Author: Chicken Farmers of Saskatchewan

Ingredients

Herb Roasted Chicken with Cranberry Barley Pilaf:
  • 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:
Imperial - Metric

Instructions

Herb Roasted Chicken

  • Preheat oven to 350°F (175°C).
  • Remove and discard giblets and neck from the chicken. In a small bowl, combine butter and seasonings; mix well.
  • Set chicken, breast side up, on a rack in a foil-covered roasting pan. Using your fingers, gently separate the skin from the meat over the chicken breast and legs. Spread half of the herb butter under the skin. Spread the remainder over the skin on the wings, legs and breast. Tuck the wing tips under the back and tie the legs together with cotton string.
  • Cover the chicken loosely with a tent of foil and roast until a thermometer inserted into the 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 a small bowl, soak cranberries in apple juice for 30 minutes.
  • In a large skillet, heat oil and add onions, garlic and mushrooms. Cook until tender.
  • Stir in cranberries, apple juice, barley and chicken stock. Bring to a 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.
Nutrition Facts
Herb Roasted Chicken with Cranberry Barley Pilaf
Serving Size
 
1
Amount per Serving
Calories
765
% Daily Value*
Fat
 
43
g
66
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
21
g
Cholesterol
 
123
mg
41
%
Sodium
 
880
mg
38
%
Potassium
 
875
mg
25
%
Carbohydrates
 
57
g
19
%
Fiber
 
11
g
46
%
Sugar
 
17
g
19
%
Protein
 
41
g
82
%
Vitamin A
 
266
IU
5
%
Vitamin C
 
14
mg
17
%
Calcium
 
119
mg
12
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.