(SERVES FOUR)
Spend just a little time getting dinner in the oven, then sit back and relax for an hour. 257 calories per serving. 1 cup chopped onion
3/4 cup chopped carrots
3/4 cup water
1/2 cup pearl barley
1-1/2 teaspoons instant chicken bouillon granules
1/2 teaspoon poultry seasoning
1 clove garlic, minced
Salt and pepper
4 chicken thighs, skinned (1-1/2 pounds, total)
2 tablespoons fresh snipped parsley
In a medium saucepan combine the onion, carrots, water, barley, bouillon granules, poultry seasoning, and garlic. Heat mixture to boiling. Pour hot mixture into a 1-1/2 quart casserole. Arrange chicken thighs atop mixture. Bake, covered, in a 350° oven for 1 hour or until barley and chicken are tender. Sprinkle with parsley. Makes 4 servings.