Made This Recipe? Add Your Photo
Cook1 hr 10 mins
This recipe was adapted from recipe card collection from 1973 put out by McCall's. The recipe originated from Marrakech Restaurant in SanFrancisco. I have updated the marinating instructions to suit modern practices, but the ingredients remain unchanged. Posted by request.
For the chicken
- 2 (2 1/2 lb) whole chicken, quartered
- 1⁄4 cup butter, melted
- 3 whole lemons, thinly sliced
- 1⁄2 cup fresh parsley, chopped
For each batch of marinade
- 2 tablespoons freshly grated fresh lemon rind
- 1⁄2 cup lemon juice
- 2 teaspoons dried thyme
- 2 cloves garlic, crushed
- 1 1⁄2 teaspoons salt, to taste
- 1 teaspoon black pepper, to taste
- Prepare at least two batches of marinade* by combining lemon zest, lemon juice, garlic, thyme, salt and pepper, mixing well.
- One batch is for marinating the chicken, the second batch will be used later for basting (keep it refrigerated until needed).
- Place rinsed& dried chicken quarters into a marinating container large enough to hold them and pour one batch marinade over the chicken.
- Seal container and let chicken marinate in the refrigerator 3-4 hours, turning several times to evenly coat.
- Preheat oven to 425 degrees F.
- Remove chicken from marinade and discard that batch of marinade.
- Place chicken into a lightly greased shallow baking dish big enough to hold all of the chicken.
- Brush with melted butter and bake, uncovered, 25 minutes.
- While the chicken is cooking, prepare your second batch of marinade, if you have not already done so.
- Brush chicken with some of the new batch of marinade and return to the oven.
- Bake, occasionally basting with this marinade, another 25-35 minutes or until the chicken is cooked all the way through and is nicely browned.
- Once chicken is cooked, place onto a large platter and garnish with lemon slices and 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 over the chicken.
- *Or,you can have yet another batch of marinade prepared and heat that fresh batch-reducing it slightly- if you prefer lots of sauce.
- Serve atop steamed rice, if desired.
This was great. I had been looking for a chicken piccata recipe and I felt this was really similar to what I wanted. I did add some capers at the end. Wonderful lemon teste and easy to do on a weeknight. Put in to marinade before going to work!
I made the two batches of marinade earlier in the day. One to marinate the chicken and the other for the basting. When it was time to cook the chicken, I was all set to go. The flavor of the chicken was wonderful. Served this over rice as you suggested with a green salad. Thanks for sharing this wonderful recipe. :-)