LEMON ROAST CHICKEN WITH PILAF
Make and share this Lemon Roast Chicken with Pilaf recipe from Food.com.
Provided by Terese
Categories Whole Chicken
Time 1h40m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- 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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