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Indian Seasoned Roast Chicken with Lentil Brown Rice Pilaf

This flavourful chicken is the perfect dish to make on a quiet, chilly day. The ginger and lemon marinade will fill your kitchen with comforting aromas as the chicken roasts. The chicken pairs beautifully with the fragrant, seasoned pilaf served alongside.
Serves: 6
Prep Time: 10 min
Cook Time: 1 hour 15 min


Indian Seasoned Roast Chicken with Lentil Brown Rice Pilaf

2 ½ lb whole chicken
2 tsp lemon peel
3 tbsp lemon juice
1 tbsp ginger, freshly grated
½ tsp turmeric, ground
½ tsp hot red chili pepper flakes
¼ cup cilantro, sprigs

Lentil Brown Rice Pilaf

1 cup brown lentils
5 cups water
1 tbsp canola oil
1 cup onion(s), diced
1 clove garlic, minced
1 tbsp ginger, freshly grated
2 cups carrot(s), chopped
1 cup brown basmati rice
1 tsp cumin, ground
1 tsp garam masala, ground
1 tsp coriander, ground
¼ cup cilantro, minced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat oven to 350°F (175°C).

  2. Place chicken in large bowl. Mix fresh lemon peel, lemon juice, grated ginger, turmeric and chili pepper flakes for marinade and pour over chicken. Use a spoon or you hands to coat top all sides of chicken. Add some of the marinade to the cavity. Marinate in the refrigerator for at least an hour or preferably overnight.

  3. Roast chicken in oven for approximately 75 minutes or until cooked through and internal temperature reaches 180°F (82°C).

  4. Bring lentils and 5 cups (1.25 L) cold water to a boil in large pot or Dutch oven. Reduce heat to low, and simmer 15 minutes, or until lentils are firm but tender.

  5. Heat oil over medium high heat in non-stick skillet. Sauté onion with garlic and ginger for five minutes, or until just golden. Add carrots and rice, and cook 3 minutes, or until rice is toasted and fragrant, stirring constantly. Add cumin, garam masala, and coriander and cook another minute. Add enough water to cook rice according to package directions. Cover and reduce heat to low and cook about 20 minutes, or until liquid is absorbed and rice is tender.

  6. Remove from heat and stir in ¼ cup (60 mL) cilantro.

  7. Stir in cooked lentils when rice is finished cooking. Keep warm.

  8. To serve place roasted chicken in centre of platter and place rice pilaf around chicken. Garnish with sprigs of fresh cilantro (optional garnish). Carve chicken at the table.

Nutrition Info

Per 650 g serving Amount
Protein45 g
Fat34 g
Saturated Fat9 g
Carbohydrate50 g
Fibre7 g
Sugar5 g
Cholesterol140 mg
Sodium180 mg
Per 650 g serving % Daily Value
Vitamin A150
Vitamin C20
Vitamin B650
Vitamin B1230