Lemon Roast Chicken with Pilaf

Recipe by Terese
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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