Roast Chicken & Mushroom Barley

The weather is starting to feel a bit more like fall. And while I realize the temperature still has to catch up with the date, there is something about the feeling in the air. It feels like fall. It feels like it is time for walking on crunchy, fallen leaves through the forest. It feels like it is time for fall colours. It feels like it is time for comforting dishes such as soups, and roast chicken.

Fall is my favourite time of year. Not only for the picturesque views in my hometown as you overlook the town from high up on the escarpment, but also for the fact that it feels cozy. And it’s my birth-month.

Roast chicken is a staple dish for many. It is something so simple, but is great for feeding a group and having leftovers. Most times I serve roast chicken with roast vegetables. Since I’m already using the oven it seems second nature to throw those in with the chicken.

This dish however, takes ONE extra step in the form of sautéing the mushrooms before adding the barley. Since the barley cooks with the chicken, it is ALMOST as simple as just throwing some root veg in with the bird.

Roast Chicken with Mushroom Barley

Print Recipe
Serves: 4


  • 3 lb whole chicken
  • salt and pepper
  • small bunch of rosemary or thyme (optional)
  • 1 tbsp olive oil
  • 1 tbsp (15ml) butter or olive oil
  • 1 medium on ion, small dice (100g)
  • 300g sliced mixed mushrooms
  • 3/4 cup pearl barley
  • 2 cups (500ml) chicken stock
  • pinch of salt and pepper
  • fresh thyme or parsley for garnish



Drizzle the chicken with the olive oil and season with salt and pepper. If desired, pull the skin from the breast gently and spread some herbs and seasonings under the skin.


Over medium-high heat, sear the breast side of the chicken in a large oven-safe skillet with 2-inch sides or a dutch oven until golden (~5 minutes). Set aside.


Sauté the onions and mushrooms with the butter over medium heat in the same skillet until lightly golden. Add the pearl barley and chicken broth and season with salt and pepper. Bring to a boil.


Lay the chicken, breast side up on top of the barley in the center of the skillet and place in oven. Bake for ~1 hour, checking after 45 minutes to add another 1/4 -1/2 cup of stock or water to the barley if it looks dry.


Remove from oven when the chicken registers at least 165 degrees F on an instant read thermometer. Garnish with fresh herbs and serve with steamed green beans or a salad.





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