How to make Lemon Roast Chicken With Baked Vegetables Recipe - Delicately flavoured with lemon, this roast chicken is a real winner.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Lemons ( नींबु ) , Chicken ( चिकन )

Cuisine : Fusion

Course : Main Course_Chicken

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Lemon Roast Chicken With Baked Vegetables

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Lemon Roast Chicken With Baked Vegetables checkout Lemon Chicken With Chickpeas . You can also find more Main Course_Chicken recipes like Grilled Stuffed Chicken Breast , Stir Fried Chicken with Bok Choy, Kheema Bhari Mirch, Murgh Shahi Korma. Or try out these recipes from Fusion Cuisine like Pina Colada Yogurt, Masala Scotch Eggs, Granola Bars, Herb Crusted Chicken.

Lemon Roast Chicken With Baked Vegetables Recipe Card

Lemon Roast Chicken With Baked Vegetables

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Lemon Roast Chicken With Baked Vegetables

  • Lemons halved 2

  • Chicken 800 grams

  • Sea salt to taste

  • Crushed black peppercorns 1 tablespoon

  • Lemon rind grated 1 tablespoon

  • Red capsicums 5 small

  • Yellow capsicums 5 small

  • Garlic 9 cloves

  • Oil 8 tablespoons

  • Green zucchini 1/2

  • Yellow Zucchini 1/2

  • Green capsicum cut into thick vertical slices. 1 medium

  • Parsley a few sprigs

  • Black pepper powder 1/2 teaspoon


Step 1

Preheat the oven to 220°C. Rub sea salt all over the chicken. Sprinkle freshly crushed black peppercorns. Put 3 lemon halves into the chicken cavity. Tie up the 2 legs together with a string. Sprinkle grated lemon rind over the chicken.

Step 2

Halve 3 each of small red and yellow capsicums and put into a baking dish. Add 1 quartered onion, 4 garlic cloves and place the chicken over them. Drizzle around 4 tbsps oil over the chicken.

Step 3

Squeeze the juice of ½ lemon and keep the dish in the preheated oven and cook for 15 minutes. Reduce temperature to 170°C and cook for 1 hour. Heat 2 tbsps oil in a non stick grill pan. Put 5 garlic cloves, 1 quartered onion on the grill pan.

Step 4

Slice ½ green zucchini into round slices and place on the pan. Similarly slice ½ yellow zucchini into round slices and place in the pan. Place thick slices of green capsicum on the pan too. Halve 2 each small red and yellow capsicums and put into the pan.

Step 5

Chop a little curly parsley. Let the vegetable in the grill pan cook till grill marks appear on them. Sprinkle salt and pepper powder over them. Bring the chicken out of the oven, drizzle remaining oil over it and put it back in the oven till the chicken is completely done.

Step 6

Remove the lemon halves from the chicken cavity. Arrange the grilled vegetables on either sides of a serving plate. Sprinkle parsley over the vegetables. Keep the chicken between the vegetables and serve hot.

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