Golden Citrus Bliss: Lemon Infused Roast Chicken with Fragrant Pilaf

Lemon Roast Chicken with Pilaf Recipe 🍋🍗

Preparation Time: 10 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 1

Description:

Indulge in the succulent flavors of Lemon Roast Chicken paired with fragrant pilaf, a perfect harmony of citrusy zest and savory goodness. This recipe promises to elevate your weeknight dinner into a culinary delight!

Ingredients:

• 1 whole chicken
• 1 lemon
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh rosemary
• 1 1/2 cups long grain rice
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, finely chopped
• 1/2 teaspoon ground cinnamon
• 2 cloves
• 1/4 cup pistachio nuts, chopped
• 1/4 cup currants
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken:

   • In a small bowl, mix lemon juice and extra virgin olive oil. Season with salt and pepper.
   • Rub the lemon-oil mixture all over the chicken, ensuring it’s thoroughly coated, including the cavity.
   • Place the squeezed-out lemon halves and fresh rosemary sprigs (or dried) inside the chicken cavity.
   • Preheat your oven to 200°C (390°F).
   • Roast the chicken breast side down in the preheated oven until it’s almost cooked through.
   • Carefully turn the chicken over, allowing it to finish cooking breast side up until golden and crispy.
   • Once cooked, remove the chicken from the oven and let it rest for 10 to 15 minutes before carving.

2. Prepare the Pilaf:

   • Rinse the long grain rice under cold water until the water runs clear. Drain well.
   • In a large frying pan over low to medium heat, heat the olive oil and butter.
   • Add the finely chopped onion to the pan and sauté for about five minutes until soft and translucent.
   • Stir in the drained rice, using a metal spoon to coat it in the oil and butter mixture. Allow the rice to toast slightly, giving it a nutty flavor.
   • Reduce the heat to low and carefully pour in the hot stock. Add the ground cinnamon and cloves, stirring well to combine.
   • Cover the pan with a lid and let the pilaf simmer gently for 15-20 minutes, or until the rice is cooked through and fluffy.
   • Once the rice is cooked, remove the pan from the heat and stir in the chopped pistachio nuts and whole currants.

3. Serve:

   • To serve, spoon the fragrant pilaf onto a serving platter.
   • Carve the succulent Lemon Roast Chicken and arrange it over the pilaf.
   • Drizzle any remaining lemony pan juices from the chicken over the dish for added flavor.
   • Garnish with fresh rosemary sprigs and lemon wedges if desired.
   • Enjoy your Lemon Roast Chicken with Pilaf piping hot, savoring each tender, flavorful bite.

Nutritional Information (Per Serving):

• Calories: 3447.9
• Total Fat: 172.1g
• Saturated Fat: 46.7g
• Cholesterol: 700.1mg
• Sodium: 2244mg
• Total Carbohydrates: 260g
• Dietary Fiber: 12.5g
• Sugars: 18g
• Protein: 206.6g

Enjoy your flavorful culinary creation! 🍽️