Vietnamese Recipes & Cuisines (Poultry)

Roast Lemon Chicken with Baked Vegetables Recipe

Ingredients : Serves 4

1.5 kg

4 tablespoons


9 cloves

4 tablespoons

1 kg




250 ml

Whole chicken

Lemon juice


Garlic, whole and unpeeled

Olive oil

Roasting potatoes, cut into 5 cm pieces

Red onions, cut into quarters

Small zucchini (courgettes), trimmed

and cut in half lengthways

Chicken stock

Method :
  • Preheat the oven to 220oC (425oF/Gas 7). Put the chicken in a large roasting tin. Pour 1 tablespoon of the lemon juice over the chicken, then place the lemon half and 1 garlic clove inside the cavity. Brush the outside with 1 tablespoon of the oil. Season.

  • Arrange the potato and remaining garlic cloves around the chicken. Brush the potatoes with 2 tablespoons of the oil and roast for 20 minutes. Reduce the heat to 190oC (375oF/Gas 5). Place the onion around the chicken, turning the potatoes at the same time. Return to the oven for a further 30 minutes.

  • Place the zucchini cut side down on a baking tray and brush with the remaining oil, then place in the oven. baste the chicken with its pan juices and pour the remaining lemon juice over the top.

  • Turn the onion and potatoes and roast for 20 minutes, or until the chicken is golden and the juices run clear when pierced between the breast and thigh.

  • transfer the chicken, potatoes, garlic and onion to a serving plate, cover with foil and keep warm for 10 minutes.

  • Check the zucchini halves are tender and nicely colored - they may need to stay in the oven.

  • Meanwhile, to make the gravy, place the roasting tin over high heat and add the chicken stock. Stir with a wooden spoon to scrape up any sediment and boil for 7-8 minutes, or until it reduces and thickens.

  • To serve, remove the lemon and garlic from the cavity and discard. Serve the chicken with the onion, garlic, zucchini, potatoes and gravy.

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