Quick Roast Chicken with Lemon and Spices

Simplicity itself, Rachel Allen's lemony roast chicken is a great party dish, made with the minimum of fuss and maximum flavour
By Rachel Allen
Quick Roast Chicken with Lemon and Spices
  • Rating:
  • Serves: 4-6
  • Cook Time: 25 minutes or one hour if roasting with the marination
  • Prep Time: 10 minutes
  • Effort: easy



  • 1 chicken, jointed into eight pieces
  • 1 lemons, grated rind and juice
  • 1 heads garlic, peeled, cloves left whole
  • green cardamom, seeds crushed
  • 1 tsp coriander seeds, ground
  • 0.5 tsp dried red chilli flakes
  • 0.5 tsp turmeric
  • 50 ml olive oil


Place the chicken pieces in a bowl and mix with the rest of the ingredients. Toss with your hands to evenly coat the chicken with the spicy marinade. Set aside for 1-2 hours.

Either roast the chicken with the spicy marinade for 1 hour at 150C - this results in a lovely juicy dish, giving everyone enough spicy 'gravy' to go round. Or, you could cook the drained chicken in an oven preheated at 250C for 25 minutes - this will give you a crisp result with not much juice, but delicious all the same. Either way, sprinkle salt over the chicken just before it goes in the oven. Serve with a bowl of cucumber raita and basmati rice.

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