Lemon Roast Chicken With Pilaf

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A beautifully fragrant roast chicken served on a bed of pistachio pilaf.

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Steps

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Chicken: mix lemon juice and oil , salt and pepper.

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Rub mixture over chicken and in cavity.

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Put squeezed out lemon halves in chicken cavity and sprigs of rosemary.

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Roast breast side down in oven at 200oc until almost cooked.

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Turn over and allow to finish breast side up.

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Let chicken rest for 10 to 15 minutes before carving.

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Pilaf: wash rice and drain.

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In a frying pan over low / medium heat cook the onion in oil and butter for five minutes.

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Add the rice , stirring with a metal spoon and allow to brown a little.

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Turn down the heat and add hot stock , cloves and cinnamon.

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Stir in well , cover and leave to simmer for 15-20 minutes.

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When rice is cooked add chopped pistachios and whole currents.

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Serve chicken on rice with lemony pan juices from the chicken.

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Ingredients

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free-range chicken, lemon, extra virgin olive oil, salt and pepper, fresh rosemary, long grain rice, hot chicken stock, olive oil, butter, onion, ground cinnamon, cloves, pistachio nuts, currants