Roast Chicken With Barley And Red Cabbage Salad Recipe

Prepare the Chicken

1. Preheat your oven to 375°F (190°C). 2. Rinse and pat dry a whole chicken. 3. Brush the chicken with olive oil, and season generously with salt, pepper, and your choice of herbs (e.g., rosemary, thyme). 4. Place the chicken in a roasting pan and bake in the oven for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C). Baste occasionally with its juices.

Cook the Barley

1. Rinse 1 cup of barley under cold water. 2. In a pot, bring 3 cups of water to a boil. 3. Add the barley, reduce the heat, cover, and let simmer for about 25-30 minutes or until tender. 4. Drain any excess water and set aside.

Prepare the Red Cabbage Salad

1. Thinly slice half a head of red cabbage. 2. Grate 1 carrot and finely chop 1 apple. 3. In a bowl, whisk together 2 tablespoons of apple cider vinegar, 3 tablespoons of olive oil, salt, and pepper. 4. Combine the cabbage, carrot, and apple in a large bowl. Pour the dressing over the salad and toss to combine.

Serve

1. Once the chicken is cooked, let it rest for about 10 minutes before carving. 2. Serve the chicken alongside the cooked barley and the red cabbage salad for a complete meal.