How to make Lemon Roast Chicken With Baked Vegetables -

Chicken with the citrusy hint of lemon in each bite baked with peppers, onion and garlic served on a bed of grilled veggies sounds and tastes as glamorous as it is simple to make. This recipe is so good you should completely forget about savoring any leftovers the next day!

Sanjeev Kapoor

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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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 Chicken in Hoisin sauce Chicken Xacuti Tender Chicken Stew With Spinach Moulded Rice With Chicken

Lemon Roast Chicken With Baked Vegetables

Lemon Roast Chicken With Baked Vegetables Recipe Card


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.  

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Lemon Roast Chicken With Baked Vegetables Recipe

  • 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.