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    You are in: Home / Recipes / Lemon Roast Chicken with Pilaf Recipe
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    Lemon Roast Chicken with Pilaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    10 mins

    1 hr 30 mins

    Terese's Note:

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

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    Units: US | Metric



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

    Ratings & Reviews:

    • on October 13, 2002


      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 well, everyone asked for the recipe. ;-)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon Roast Chicken with Pilaf

    Serving Size: 1 (1870 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3447.8
    Calories from Fat 1548
    Total Fat 172.1 g
    Saturated Fat 46.7 g
    Cholesterol 700.0 mg
    Sodium 2244.0 mg
    Total Carbohydrate 259.9 g
    Dietary Fiber 12.5 g
    Sugars 18.0 g
    Protein 206.5 g

    The following items or measurements are not included:

    fresh rosemary


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