Lemon Roast Chicken with Pilaf

Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

A beautifully fragrant roast chicken served on a bed of pistachio pilaf.

Ingredients Nutrition


  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.
Most Helpful

Served this at a luncheon with friends and it was SO delicious. In fact, I think the pilaf might have been a bigger hit than the chicken and will certainly be a side dish we make often now. Somehow I failed to pick up long grain rice, so I used a calrose rice, which I worried would be too sticky, but the sweet sticky rice actually worked pretty well too...so well, everyone asked for the recipe. ;-)

Gay Gilmore October 13, 2002