Oven Roasted Lemon Chicken With Seasoned Sauce

Name: Oven Roasted Lemon Chicken With Seasoned Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head garlic, cut in half horizontally and still in it paper and skin; 2 lemons, thinly sliced; 3 cardamom pods (I use the black ones); 1 teaspoon cumin seed; 4 whole cloves; 1 (1 1/4 kg) whole chickens, thoroughly cleaned and rinsed; 2 tablespoons olive oil; water (2 dl , this is just less than 1 cup); 1 chicken bouillon cube; 1 tablespoon flour; salt and pepper

Servings: persons

1 head garlic, cut in half horizontally and still in it paper and skin
2 lemons, thinly sliced
3 cardamom pods (I use the black ones)
1 teaspoon cumin seed
4 whole cloves
1 (1 1/4 kg) whole chickens, thoroughly cleaned and rinsed
2 tablespoons olive oil
water (2 dl , this is just less than 1 cup)
1 chicken bouillon cube
1 tablespoon flour
salt and pepper

1
Pre-heat oven to 180u00b0C.
2
Place one of the garlic head halves and half of the lemon slices in a large heat-proof baking dish.
3
Place the cardamom pods, cumin seeds, and cloves in a mortar and pestle and lightly crush (just enough that their aromas are released); scatter these in the baking dish.
4
Gently loosen the skin (from the bottom, not neck, end) of the chicken and place lemon slices over the breasts (you should be able to get 2-4 slices over each breast).
5
Put the remaining lemon slices and the other garlic half inside the chicken.
6
Place the chicken BREAST SIDE DOWN in the baking dish.
7
Rub or brush the olive oil over the chicken and salt and pepper as desired.
8
In a small saucepan on the stove top, heat the water to boiling and dissolve the bouillon cube in it.
9
Take 2 TBS of this broth and add to the baking dish.
10
Place the dish in the oven and bake for 1 hour.
11
Remove the dish from the oven, turn the chicken over, baste with pan juices, and return to oven, baking one hour more until the chicken is done (when the thickest part of the leg is pricked, the juices will run clear).
12
Remove the chicken to a cutting board, and pour any pan juices through a strainer into the saucepan with the remaining chicken bouillon.
13
Heat this mixture to boiling, and as it boils stir the flour briskly in; boil for 2 minutes or until thickened.
14
Pour the sauce into a serving bowl (if your flour clumped, just strain it as you pour into serving bowl).
15
Remove the lemon slices and garlic from the chicken; carve as usual.
16
Serve, passing sauce.

480

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 11 ingredients. The key ingredients include: 1 head garlic, cut in half horizontally and still in it paper and skin, 2 lemons, thinly sliced, 3 cardamom pods (I use the black ones), 1 teaspoon cumin seed, and more.

Yes, Oven Roasted Lemon Chicken With Seasoned Sauce 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!