Chicken with Lemon and Almonds

Chicken with Lemon and Almonds

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Servings: 4
Calories: 595


  • 3 lb chicken
  • 2 oz blanched almonds
  • 1 lemon thinly sliced
  • 1 garlic clove skinned
  • 1 oz butter softened
  • salt and freshly ground pepper
  • 1 pint stock made from the giblets
  • 4 oz button mushrooms wiped and sliced
  • 1 tbsp cornflour
  • 4 tbsp single cream
  • watercress to garnish


  • Loosen the chicken skin all over the breast with the
  • fingertips. Slip the almonds under the skin.
  • Stuff the lemon into the chicken cavity with the garlic. Truss or tie the bird securely.
  • Place the chicken in a roasting tin and spread butter all over its surface. Season well. Pour the stock around the chicken and roast in the oven at 200‚°C (400‚°F) mark 6 for 1 hour, basting frequently.
  • Add the mushrooms to the roasting tin. Lay a piece of foil over the bird and continue cooking for a further 20 minutes, until the bird is tender.
  • Drain the bird, discard the lemon and garlic. Joint the chicken.
  • Blend the cornflour with a little water until smooth, pour into the pan juices and heat, stirring, until thickened. Add the fresh cream without re-boiling the sauce. Adjust the seasoning and spoon over the bird for serving. Garnish with watercress.
Calories: 595 kcal
Carbohydrates: 13 g
Protein: 38 g
Fat: 44g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 158 mg
Sodium: 344 mg
Potassium: 673 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 568 IU
Vitamin C: 18 mg
Calcium: 76 mg
Iron: 3 mg
Ingredients Chicken, Whole Chicken
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