Poulet au Citron (Lemon Chicken)
Description: This delightful recipe for Poulet au Citron, also known as Lemon Chicken, has a rich history, originating from the Marrakech Restaurant in San Francisco and adapted from a McCall’s recipe card collection from 1973. It’s a timeless classic that has stood the test of time, with marinating techniques updated for modern kitchens while keeping the authentic flavors intact. This dish offers a tantalizing blend of succulent chicken, zesty lemon, and aromatic herbs, making it perfect for any occasion.
- Category: Chicken
- Keywords: Poultry, Meat, Very Low Carbs, Weeknight, Oven
- Servings: 8
- Total Time: 5 hours 10 minutes
- Prep Time: 4 hours
- Cook Time: 1 hour 10 minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Chicken quarters |
| 1/4 | Cup butter |
| 3 | Lemons |
| 1/2 | Cup fresh parsley |
| 2 | Fresh lemon rind |
| 1/2 | Cup lemon juice |
| 2 tsp | Dried thyme |
| 2 cloves | Garlic |
| 1 1/2 tsp | Salt |
| 1/2 tsp | Black pepper |
Instructions:
-
Prepare Marinade:
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- Note: One batch will be used for marinating the chicken, while the second batch will be reserved for basting during cooking. Keep the second batch refrigerated until needed.
-
-
Marinate Chicken:
- Place rinsed and dried chicken quarters into a large marinating container.
- Pour one batch of marinade over the chicken, ensuring it is evenly coated.
- Seal the container and refrigerate the chicken for 3-4 hours, turning it several times to ensure even marination.
-
Preheat Oven:
- Preheat your oven to 425 degrees Fahrenheit.
-
Prepare Chicken for Baking:
- Remove the chicken from the marinade and discard the used marinade.
- Place the chicken into a lightly greased shallow baking dish, ensuring it’s large enough to hold all the pieces.
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Initial Baking:
- Brush the chicken with melted butter and bake it uncovered for 25 minutes.
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Prepare Second Batch of Marinade:
- While the chicken is baking, prepare the second batch of marinade if you haven’t already done so.
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Basting and Further Baking:
- Brush the chicken with some of the new batch of marinade and return it to the oven.
- Bake the chicken, occasionally basting it with the marinade, for an additional 25-35 minutes or until it’s cooked through and nicely browned.
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Garnish and Serve:
- Once the chicken is cooked, transfer it to a large platter and garnish it with lemon slices and fresh parsley.
- If there is any remaining marinade, bring it to a boil in a small saucepan and cook for at least 3 minutes. Then, pour it over the chicken for added flavor.
- Note: If you prefer extra sauce, you can prepare yet another batch of marinade and heat it slightly, reducing it before serving.
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Serving Suggestions:
- Serve the Poulet au Citron atop steamed rice for a delicious and satisfying meal.
This Poulet au Citron recipe captures the essence of traditional Moroccan cuisine with its vibrant flavors and aromatic herbs, making it a delightful addition to any dinner table. Enjoy the tender, juicy chicken infused with the tangy zest of lemon and fragrant thyme—it’s sure to become a family favorite! 🍋🍗
