Roasted Chicken With Barley Stuffing

1tsp butter with 1 tbsp. olive oil

4 cloves of garlic minced

1 onion choped fine

1 medium green pepper chopped fine

1/4 cup chopped celery

3 tbsp. freshly chopped mint

1/4 tsp freshly ground black pepper

1 cup barley

2 cups chicken stock

The juice of one lemon

Sautee onion , cleeru and green pepper. Ad the juice of one lemon and minced garlic. Add chicken stock and barley. Crush mint and simmer until liquid is absorbed. Stuff chicken and bake.@ 375 degrees until done. 180 degrees with a food thermometer for at least 2 readings. Always check the thigh meat temperature as the breast cooks more quickly.

It can also be used with the stuffing as a bed in the pan with Boneless Skinless chicken breast and thighs placed over the top.

I have also served it with whole or split chicken breast with thin slices of lemon under the skin. Discard skin to keep cholesterol down or if trying to loose weight.  Enjoy