I have wanted to write this recipe post for years, but felt so freaking self conscious that I never did it. You see growing up I made this Stove Top Lemon Chicken Roast recipe on repeat. For the house, for formal dinners, casual lunches, etc. In fact I distinctly remember being in high school and making two of these babies for my parents anniversary party like it was no big deal. Well, it is kinda no big deal because it's so easy to make.
Then I moved to Canada and spent my year of unemployment watching a lot of Food Network. The food geek in me sopped up all the information coming my way and learnt that marinating a chicken with lemon juice essentially cooks it and makes it rubbery. Totally frowned upon. Oops.
Fast forward a few years and I have a blog and a little bravado and debated sharing it here again. However my many attempts at capturing adequate photos completely bombed. When I compare a beautiful roasted bird with it's golden crisp skin with my decidedly less resplendent offering I'd hit delete hard and fast.
Now here we are again. What has changed? Me I think. Because of you. See how that works? (cue Sarah breaking into "I have confidence in" from Sound of Music). The blog that I started off remarkably casually has led to the creation of a kind of family. There is so much I could say about what that means, but apparently the post is about this Stove top Lemon Chicken Roast and not my feelings which I have dwelled on too long. Let's just say having others believe in your recipes enough to trust them is something special for which I am very grateful.
Lemon Chicken Roast Recipe Notes
The marinade for this recipe is straightforward - salt, mustard powder, pepper, and lemon juice. The taste is bright clear and comforting. The thin gravy it leaves may tempt you to add a little flour to thicken it to create a substantial one, but please try and resist. There is something so very lovely about spooning that broth over the chicken, dunking it in bread charred on the frying pan. That kind of broth-y magic a gravy doesn't create!
I typically marinate this chicken overnight after fairly aggressive poking of holes all over it. If you usually brine your chicken then just decrease the salt in this recipe. Brining for those unfamiliar is basically submerging the chicken in a sweet salty water bath to make it extra juicy. My chicken trussing skills are fairly limited, but I do tend to tie the legs with twine because it makes the man handling during the cooking process much easier.
Made it? Don't forget to rate the recipe below and share your Roast with me @flourandspiceblog on Instagram!
a light lovely roast with bright clean flavours
- 1 3-3.5 lb whole chicken, skin removed
- ¼ cup lemon juice
- 2.5-3 teaspoons salt start with 2.5, add extra with veggies if needed
- 1 tablespoon mustard powder (not liquid mustard)
- ¾ teaspoon black pepper
- 2 cups mixed frozen veggies like carrots, peas, green beans
- 2-3 potatoes cut into 1.5 cm thick rounds or semi circles
- Oil for cooking
Whisk all the marinade ingredients together, mix well and taste. It should be tart, salty, with the assertive warmth of the mustard and a little sharpness from black pepper. If you can't taste any of the elements then adjust the seasoning
Take a fork and pierce holes into the chicken all over, these holes will allow flavour in but disappear once the chicken is cooked.
Place the chicken in a bowl and pour the marinade over, using your hands (gloves or not, upto you) to make sure the marinade works its way in. Leave it in the fridge covered and breast side down for a few hours
After a few hours flip it over and rub the marinade in once more till ready to cook. I suggest marinating for at least 6 hours, but prefer overnight.
Take the chicken out of the fridge 30 minutes to an hour before cooking - it will cook more evenly when it is not cold
Heat a generous lug of oil (about ¼ cup) in a pot large enough to hold your chicken and veggies on medium high heat
When the oil starts to shimmer carefully put the chicken in on it's back for 2-3 minutes, it will splutter so be careful!
When the back takes on a lovely gold brown then move the chicken on to one side (leg) to get that lovely colour on each side and then finally the breasts. If your oil is hot it takes about 3 minutes to get colour. If the chicken sticks then that means it is not cooked enough yet.
You can do this with your hands or with a tong, it is up to you, but building a little colour at this stage is absolutely key for flavour!
When the chicken breasts are beautifully browned then add your veggies to the pot along with a pinch of salt, and half a cup of water. Let them fall to the side of the chicken.
Bring to a boil then simmer tightly covered for 25-30 minutes.
The chicken should look well cooked through and the potatoes done. Test a potato for doneness and seasoning. If it tastes bland your chicken may too so in that case turn the chicken over, add a little sprinkle of salt and let it steam for another few minutes.
Serve hot with crusty bread.
On Salt: start at the base and work your way up please! a 3.5 pound chicken will also require less salt (and other spices) than a 5 lb bird so please adjust for size!
Mustard Powder: Mustard Powder has a very different taste from what you get in the condiment section and sadly here they are not interchangeable.
Gotta run now, but want to make this later? No worries - just Pin the image below!