All Recipes

Roasted Chicken with Mushroom & Barley Stuffing

Prep

15-30 mins

Total

2 HRS

Servings

8 Servings

Sunday suppers or special family gatherings call for homey, comfort food recipes, such as this delicious baked stuffed chicken.

Ingredients

  • 1

    tbsp

    extra virgin olive oil

  • 2

    cups

    chopped mixed wild mushrooms

  • 1

    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

  • 1/2

    cup

    plus 2 Tbsp. Diana Sauce Gourmet Rib & Chicken BBQ Sauce, divided

  • 3

    tbsp

    balsamic vinegar, divided

  • 1

    whole

    chicken (4 lb./1.8 kg)

  • 2

    tbsp

    butter, melted

  • 1

    tsp

    dried thyme leaves

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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