Lemon Roast Chicken with Pilaf
Elevate your dinner table with this irresistible Lemon Roast Chicken with Pilaf—a perfect harmony of zesty citrus, savory herbs, and warm, spiced rice. This recipe combines a golden, juicy whole chicken infused with garlic, fresh rosemary, and vibrant lemon, roasted to perfection for tender, flavor-packed meat. Paired with a fragrant pilaf made from buttery long-grain rice, aromatic turmeric, and velvety chicken stock, this dish offers a delightful balance of bright and comforting flavors. Ideal for family dinners or special gatherings, this dish is as visually stunning as it is delicious. Plus, with simple ingredients and straightforward techniques, it’s easy to create an impressive, restaurant-quality meal in the comfort of your own kitchen. Serve this lemony roast chicken alongside its fluffy pilaf and finish with a drizzle of pan juices for an unforgettable culinary experience.
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Recipe Information
Ingredients
- 1 piece (approximately 4 lbs) Whole chicken
- 2 whole Lemon
- 4 cloves Garlic
- 3 tablespoons Olive oil
- 2 sprigs Fresh rosemary
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Butter
- 1.5 cups Long-grain rice
- 3 cups Chicken stock
- 1 medium Yellow onion
- 0.5 teaspoon Ground turmeric
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Rinse and pat dry the chicken. Ensure the cavity is clean and free of any giblets.
Zest one lemon and combine the zest with 2 tablespoons of olive oil, 3 minced garlic cloves, salt, and pepper to create a paste.
Loosen the chicken skin over the breast and thighs, and rub the lemon-garlic mixture under the skin. Rub any remaining paste over the outer skin.
Cut the zested lemon into quarters and place it inside the cavity along with the rosemary sprigs.
Tie the legs together with kitchen twine and place the chicken in a roasting pan. Drizzle the chicken with the remaining olive oil.
Roast the chicken for 75-90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Halfway through roasting, baste the chicken with the juices from the pan.
While the chicken roasts, prepare the pilaf. Finely chop the onion and mince the remaining garlic clove.
Heat the butter in a large saucepan over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes.
Add the rice, turmeric, and bay leaf to the pan, stirring to coat the rice in the butter and spices.
Pour in the chicken stock, bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Once done, fluff the rice with a fork, and garnish with chopped fresh parsley.
Let the roasted chicken rest for 10-15 minutes after removing it from the oven to ensure juices redistribute.
Serve slices of the lemon roast chicken alongside the fluffy pilaf, with any pan juices drizzled on top if desired.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 4226 mg | 184% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 11.3 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 223 mg | 17% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
