Method

• 1.
  Preheat oven to 220°C. Heat half the oil in a large frypan over medium heat. Add onion and cook, stirring occasionally, for 5-6 minutes or until soft. Transfer to a large roasting pan.
• 2.
  Add remaining 1 tbs oil to the frypan and increase the heat to high. In 2 batches, cook the mushrooms, stirring occasionally, for 2-3 minutes or until golden. Transfer to roasting pan and repeat with remaining mushrooms. Cook bacon in same pan for 2 minutes or until golden, then add to roasting pan. Add the barley to roasting pan, season and stir to combine.

• 3.
  Place half the tarragon in the chicken cavity and tie the legs to secure.
• 4.
  Place the chicken on top of barley mixture and pour the stock into base of roasting pan. Season. Cover with foil and roast for 50 minutes. Remove foil and roast for a further 8 minutes, then add the remaining tarragon and roast for a further 2 minutes or until chicken is golden. Rest for 5 minutes before carving. Divide among bowls with barley mixture to serve.