Poulet au Citron (Lemon Chicken)

"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."
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Ready In:
5hrs 10mins




  • 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.

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  1. 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!
  2. 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. :-)



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