Golden Lemon Chicken: A Tangy Moroccan Delight

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:

Instructions:

1. Prepare Marinade:

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   • Start by preparing at least two batches of marinade. Combine lemon zest, lemon juice, minced garlic, dried thyme, salt, and pepper in a bowl, ensuring they are well mixed.
   • 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.

2. 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.

3. Preheat Oven:

   • Preheat your oven to 425 degrees Fahrenheit.

4. 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.

5. Initial Baking:

   • Brush the chicken with melted butter and bake it uncovered for 25 minutes.

6. Prepare Second Batch of Marinade:

   • While the chicken is baking, prepare the second batch of marinade if you haven’t already done so.

7. 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.

8. 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.

9. 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! 🍋🍗