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Stove Top Lemon Chicken Roast with Vegetables Recipe

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4.3 from 15 reviews

A flavorful stovetop lemon chicken roast recipe featuring a tangy mustard and lemon marinade. The chicken is browned in oil, then simmered with mixed vegetables and potatoes until tender and aromatic. Perfect for a comforting, home-cooked meal that cooks entirely on the stovetop without the need for an oven.

  • Total Time: 6 hours 45 minutes
  • Yield: 6 servings

Ingredients

Chicken and Marinade

  • 1 whole chicken (3-3.5 lb), skin removed
  • 1/4 cup lemon juice
  • 2.5-3 teaspoons salt (start with 2.5 tsp, add extra if needed)
  • 1 tablespoon mustard powder (not liquid mustard)
  • 3/4 teaspoon black pepper

Vegetables

  • 2 cups mixed frozen vegetables (carrots, peas, green beans)
  • 2-3 potatoes, cut into 1.5 cm thick rounds or semi-circles

Other

  • About 1/4 cup oil for cooking

Instructions

  1. Prepare the Marinade: Whisk together lemon juice, salt, mustard powder, and black pepper until well combined. Taste the marinade; it should be tart, salty, with a warm mustard flavor and a touch of black pepper sharpness. Adjust seasoning as needed.
  2. Pierce the Chicken: Use a fork to pierce holes all over the chicken. This allows the marinade to penetrate deeper, enhancing flavor throughout the meat.
  3. Marinate: Place the chicken in a bowl, pour the marinade over it, and rub it in well using your hands. Cover and refrigerate the chicken breast side down for at least 6 hours, preferably overnight. Flip the chicken halfway through marinating and rub in the marinade again.
  4. Bring Chicken to Room Temperature: Remove the chicken from the fridge 30-60 minutes before cooking to ensure even cooking.
  5. Heat Oil: In a large pot suitable for holding the chicken and vegetables, heat about 1/4 cup of oil over medium-high heat until it shimmers.
  6. Brown the Chicken: Place the chicken on its back in the hot oil and cook for 2-3 minutes until golden brown. Carefully move the chicken to brown the legs and breasts, about 3 minutes per side. Use tongs or your hands (with caution) to turn the chicken, ensuring all sides develop a rich brown color for flavor.
  7. Add Vegetables and Simmer: Add the mixed vegetables and potatoes to one side of the pot. Sprinkle a pinch of salt over them and pour in 1/2 cup of water. Bring to a boil, then cover tightly and reduce heat to a simmer.
  8. Cook Through: Simmer covered for 25-30 minutes, until the chicken is cooked through and potatoes are tender. Test a potato for doneness and seasoning. If bland, turn the chicken over, sprinkle a little more salt, and steam for a few additional minutes.
  9. Serve: Serve the lemon chicken and vegetables hot, ideally accompanied by crusty bread to soak up the flavorful juices.

Notes

  • Marinating the chicken overnight intensifies the flavor but a minimum of 6 hours is recommended.
  • Removing the skin reduces fat content and allows the marinade to penetrate better.
  • Ensure oil is hot enough to prevent the chicken from sticking during browning.
  • Adjust salt levels based on taste, especially when adding vegetables.
  • Use a pot large enough to comfortably hold the chicken and vegetables without overcrowding for even cooking.
  • Allowing the chicken to come to room temperature helps it cook more evenly.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Western
  • Diet: Low Fat

Find it online: https://recipesvibe.com/stove-top-lemon-chicken-roast-with-vegetables-recipe/