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Lemony-Garlicky Chicken
with roasted maple carrots and rice pilaf

Active: 30 min Total: 40 min
Who knew what a little (ok a lot) of lemon and garlic can do to chicken? Lemon and garlic infuse so much flavor into every bite of this chicken. Plus, they form the base of a delicious sauce.


Rice Pilaf:
  • Onion - 1/2 , diced
  • Rice - 2 cups , any type
  • Butter - 1 Tbsp
  • Chicken stock - 3 3/4 cups
Lemony-Garlicky Chicken:
  • Bone-in chicken - 2 lbs ((any part is fine. I used a whole chicken cut up into parts))
  • Garlic - 8 cloves , halved
  • Onions - 1 , sliced
  • Lemons - 2 to 3 , halved ((depends on how lemony you like it))
  • Cooking oil - 1 1/2 Tbsp
  • Chicken stock - 1 1/2 cups
  • Corn starch - 1 Tbsp ((used to thicken sauces))
  • Cilantro - a few sprigs , chopped
Maple Roasted Carrots:
  • Carrots - 1 1/2 lbs , chopped into "sticks" ((shortcut - just buy baby carrots))
  • Olive oil - 2 tsp
  • Maple syrup - 2 Tbsp


  1. Onions - Dice
  2. Rice - You're done if you made this last night! Otherwise, heat a >3 quart Dutch oven over medium-high heat. Add butter and then diced onions to melted butter with a dash of salt. Saute until softened and translucent, ~3 minutes. Add in rice with chicken stock. Bring to a boil and then simmer with a kitchen towel between pot and lid until all liquid has been absorbed (~25 minutes for white rice, ~50 minutes for brown)
  3. Chicken - Season with salt and pepper and tenderize with a fork (see video)
  4. Garlic / Onions / Lemons / Carrots - Prep as directed. For carrots, peel and chop into "sticks" (see this video - do everything up until the dice)

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  1. Preheat oven to 500F (260C) degrees
  2. Place carrots on a sheet pan. Cover tightly with foil and bake in the oven for 10 minutes
  3. While carrots are roasting, heat a saute pan with a lid over high heat
  4. Add oil to pan, and then chicken pieces to heated oil. Give the pan a shake and then let chicken settle in and sear. Sear on both sides for 2 to 3 minutes, until it's golden. Do this in batches if the pan isn't large enough to fit all your chicken. If you overcrowd, a sear won't form since you'll lower the temperature of the pan too much. Set seared chicken aside
  5. Take pan off of heat and pour in chicken stock. You'll get a lot of steam - this is normal, so don't be afraid! Once steam has calmed down, put pan back on heat, and place lemons in cut-side down. Add in garlic cloves and onions. Cook for ~3 minutes
  6. Place chicken back into the pan. Cover and bring to a boil and then simmer until chicken reaches 165F (74C) degrees, ~10 minutes without bone, ~25 minutes with bone
  7. Check on carrots. Take off foil. Toss with oil, maple syrup, and a sprinkle of salt. Roast uncovered for another 10 to 15 minutes, giving pan a shake midway through
  8. Mix corn starch with 2 tbs. (30 ml) of cold water. Pour into the pan with the chicken, wait until the sauce is bubbling, and then mix everything through. Enjoy with lots of sauce and garnish with cilantro and serve with carrots & pilaf



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