Lemon Roast Chicken With Pilaf Recipe

Name: Lemon Roast Chicken With Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 free-range chicken (approx 1.8kg); 1 whole lemon; 1 teaspoon extra virgin olive oil; salt and pepper; 1 -2 sprig fresh rosemary (or 1/2tsp dried); Pilaf; 1 1/2 cups long grain rice; 2 cups hot chicken stock; 1 tablespoon olive oil; 1 teaspoon butter; 1 small onion, finely chopped; 1 pinch ground cinnamon; 2 cloves; 2 -3 tablespoons pistachio nuts, chopped; 2 -3 tablespoons currants

Servings: persons

1 free-range chicken (approx 1.8kg)
1 whole lemon
1 teaspoon extra virgin olive oil
salt and pepper
1 -2 sprig fresh rosemary (or 1/2tsp dried)
Pilaf
1 1/2 cups long grain rice
2 cups hot chicken stock
1 tablespoon olive oil
1 teaspoon butter
1 small onion, finely chopped
1 pinch ground cinnamon
2 cloves
2 -3 tablespoons pistachio nuts, chopped
2 -3 tablespoons currants

1
Chicken: Mix lemon juice and oil, salt and pepper.
2
Rub mixture over chicken and in cavity.
3
Put squeezed out lemon halves in chicken cavity and sprigs of rosemary (or dried).
4
Roast breast side down in oven at 200oC until almost cooked.
5
Turn over and allow to finish breast side up.
6
Let chicken rest for 10 to 15 minutes before carving.
7
Pilaf: Wash rice and drain.
8
In a frying pan over low/medium heat cook the onion in oil and butter for five minutes.
9
Add the rice, stirring with a metal spoon and allow to brown a little.
10
Turn down the heat and add hot stock, cloves and cinnamon.
11
Stir in well, cover and leave to simmer for 15-20 minutes.
12
When rice is cooked add chopped pistachios and whole currents.
13
Serve chicken on rice with lemony pan juices from the chicken.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 free-range chicken (approx 1.8kg), 1 whole lemon, 1 teaspoon extra virgin olive oil, salt and pepper, and more.

Yes, Lemon Roast Chicken With Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Roast Chicken With Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions