Herb-Basted Chicken with Pearl Barley, Bacon, and Root Vegetable Pilaf - Lunch Recipes

Ingredients

• 170 grams bacon, diced
• 2 Tbsps (1/4 stick) butter
• 6 Tbsps canola oil
• 4 larges chicken breast halves with skin and bones
• 1 teaspoons chopped fresh rosemary
• 1 teaspoons chopped fresh thyme
• 2 teaspoons fresh lemon juice
• 237 milliliters pearl barley, rinsed, drained
• 296 milliliters 1/4- to 1/3-inch cubes peeled root vegetables (such as celery root, carrot, turnip, rutabaga, and/or butternut squash)
• 1 teaspoons salt
• 1 shallot, minced
• 1 pinch Pinch of sugar
• 473 milliliters water