Chicken and Barley Bake

1 Cup of Chopped onion
3/4 Cup of chopped carrots
3/4 Cup of water
1/2 Cup pearl barley
Chicken Bouillon cube
1/2 tea spoon poltry seasiong
1 glove of garlic minced
4 Chicken theighs skinned 1 1/2 lbs
2 Table spoons of fresh parsley
In a medium saucepan combine onion, carrots, water, barley, bouillon granules, poultry seasoning, and garlic. Heat mixture to boiling.2Pour hot mixture into a 1-1/2-quart casserole. Arrange chicken thighs atop mixture.3Bake, covered, in a 350 degree F. oven for 1 hour or until barley and chicken are tender. Sprinkle with parsley. Makes 4 servings.