1 cup onions, raw, chopped
1 cup carrots, raw, chopped
1 cup water (8 fl oz)
1 cup barley, pearled, raw
1 clove garlic, chopped
2 tbsp parsley
1/2 tsp poultry seasoning
1 cube chicken bouillon
4 chicken thighs
Preheat oven to 350*F.
In a medium saucepan, combine onion, carrots, water, barley, bouillon powder, poultry seasoning and garlic.
Heat mixture until boiling.
Pour hot mixture into 1.5 qt casserole dish or 9 x 9 baking dish.
Arrange chicken thighs atop mixture.
Bake, covered, at 350 for 1 hour or until barley and chicken are tender. Sprinkle with parsley.
You could probably also use broccoli, spinach or another veggies in place of carrots.
You can also take cover off for last 15 minutes of cooking for browner chicken.
Number of Servings: 4Recipe submitted by SparkPeople user TRACYZABELLE.