Lemon Roast Chicken With Pilaf Recipes

LEMON CHICKEN

Lemon Chicken image

I originally tried this recipe because I love rice and chicken. I made a few changes to suit my tastes, and was pleased with how it looks and the short time needed to prepare it. -Lori Schlecht, Wimbledon, North Dakota

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
1 garlic clove, minced
2 tablespoons butter
1 tablespoon cornstarch
1 can (14-1/2 ounces) chicken broth
2 to 3 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon salt, optional
1-1/2 cups uncooked instant rice
1 cup frozen chopped broccoli, thawed
1/4 cup minced fresh parsley

Steps:

In a large skillet, cook chicken, onion, carrot and garlic in butter for 5 minutes or until chicken is lightly browned and meat juices run clear, stirring occasionally., In a large bowl, combine the cornstarch and broth; stir in lemon juice, zest, salt and rice. Add to skillet Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender.

Nutrition Facts : Calories 367 calories, Fat 9g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

LEMON ROAST CHICKEN WITH PILAF

Lemon Roast Chicken with Pilaf image

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

Ingredients

1 free-range chicken (approx 1.8kg)
1 whole lemon
1 teaspoon extra virgin olive oil
salt and pepper
1 -2 sprig fresh rosemary (or 1/2tsp dried)
1 1/2 cups long grain rice
2 cups hot chicken stock
1 tablespoon olive oil
1 teaspoon butter
1 small onion, finely chopped
1 pinch ground cinnamon
2 cloves
2 -3 tablespoons pistachio nuts, chopped
2 -3 tablespoons currants

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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