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    Roast chicken with barley, kale and roasted pears

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    Roast chicken with barley, kale and roasted pears

    Pearl barley is having a moment, and justifiably so: it’s nutty, nutritious and grown in the UK.

    • Preparation time: 20 minutes, plus resting
    • Cooking time: 1 hour 15 minutes
    • Total time: 1 hours 35 minutes, plus resting

    Serves: 4-6


    2 tbsp olive oil

    5 rosemary stalks, leaves picked and finely chopped

    1.25kg essential Waitrose British chicken

    3 onions, 2 cut into wedges and 1 finely chopped

    3 pears, cored and quartered

    300g LOVE life pearl barley

    ½ x 20g pack thyme sprigs

    500ml fresh chicken stock

    200g shredded curly kale

    1 tbsp essential Waitrose dijon mustard


    1. Preheat the oven to 200˚C, gas mark 6. Mix 1 tbsp oil with   the rosemary. Rub over the chicken, season inside and out, then place on top of the onion wedges in a roasting tray. Roast until the chicken is cooked through, about 1 hour 15 minutes. Add the pears for the final 15 minutes. Take out of the oven and rest under foil for 15 minutes.

    2. Meanwhile, heat 1 tbsp oil in a large pan and cook the chopped onion and remaining rosemary for 10 minutes. Stir in the barley, thyme, stock and 300ml water. Bring to the boil, then reduce to a brisk simmer for 50-55 minutes, adding the kale for the final 5 minutes. Stir in the mustard, season; loosen with more water if needed.

    3. Stir the pears, onion wedges and juices through the barley; spread over a platter. Carve the chicken and place on top.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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