Roasted Chicken with Mushroom & Barley Stuffing

8 Servings




15-30 mins


1 HR 30 MIN




1 tbsp

extra virgin olive oil

2 cups

chopped mixed wild mushrooms


onion, chopped

4 cloves

garlic, minced, divided

1 tsp

pepper, divided

1 cup

cooked pearl barley

2 tbsp

Kraft 100% Parmesan Grated Cheese

2 tbsp

chopped fresh parsley

3 tbsp

balsamic vinegar, divided

1 whole

chicken (4 lb./1.8 kg)

2 tbsp

butter, melted

1 tsp

dried thyme leaves


Step 1

Heat oil in large skillet on medium-high heat. Add mushrooms, onions, and half of the garlic and pepper; stir. Cook 5 to 7 min. or until vegetables are tender, stirring frequently. Add barley, cheese, parsley, and 2 Tbsp. barbecue sauce and vinegar; cook and stir 2 min. Cool completely.

Step 2

Heat oven to 425°F. Sprinkle chicken with remaining pepper. Fill chicken cavity with vegetable mixture; tie legs together with kitchen string. Place, breast side up, on rack in foil-lined roasting pan sprayed with cooking spray.

Step 3

Mix butter, thyme and remaining garlic, barbecue sauce and vinegar until blended. Remove 3 Tbsp. barbecue sauce mixture; brush onto chicken. Bake 15 min.; reduce oven temperature to 350°F.

Step 4

Bake chicken additional 50 min. to 1 hour or until done (165°F), brushing with remaining barbecue sauce mixture for the last 15 min. Let stand 10 min. before removing stuffing from chicken. Carve chicken. Serve with stuffing.