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Nutrition info

AmountPer 400 g serving
  • Calories820
  • Protein47 g
  • Fat56 g
  • Saturated fat16 g
  • Carbohydrates34 g
  • Fibre6 g
  • Sugars11 g
  • Cholesterol185 mg
  • Sodium430 mg
% Daily ValuePer 400 g serving
  • Potassium24
  • Calcium8
  • Iron25
  • Vitamin A10
  • Vitamin C15
  • Vitamin B650
  • Vitamin B1239
  • Folate12
  • Magnesium
  • Zinc43
Food prep tip

Herb Roasted Chicken with Cranberry Barley Pilaf

  • Whole
Prepping20min
Cooking90min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 47 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)
Roasted Chicken
Cranberry Barley Pilaf

Step by step

1
Preheat oven to 350°F (175°C).
2
Remove and discard giblets and neck from the chicken. In a small bowl, combine butter and seasonings; mix well.
3
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.
4
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.
5
While the chicken is cooking make the barley pilaf. In a small bowl, soak cranberries in apple juice for 30 minutes.
6
In a large skillet, heat oil and add onions, garlic and mushrooms. Cook until tender.
7
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).
8
Remove from heat and stir in almonds. Season with salt and pepper to taste. Serve with the chicken.