CHICKEN AND BARLEY BAKE

1 cup chopped onion
3/4 cup chopped carrots
3/4 cup water
1/2 cup pearl barley
11/2 teaspoons instant chicken bouillon granules
1/2 teaspoon poultry seasoning
1 clove garlic, minced
4 chicken thighs, skinned (11/2 pounds total)
2 tablespoons fresh snipped parsley

In a medium saucepan combine onion, carrots, water, barley, bouillon granules, poultry seasoning, and garlic. Heat mixture to boiling.

Pour hot mixture into a 11/2-quart casserole. Arrange chicken thighs atop mixture.

Bake, covered, in a 350° oven for 1 hour or till barley and chicken are tender. Sprinkle with parsley.

Makes 4 servings.