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Lemon Chicken: Poulet au Citron

Lemon Chicken: Poulet au Citron
© Stine Christiansen
Home Food & Drinks Recipes Cooking Lemon Chicken: Poulet au Citron

Lemon Chicken: Poulet au Citron

Poultry

The acidity of the lemon and the sweetness of the garlic make this very special French chicken dish sing.

Ingredients (4 servings)
100 butter
2 lemons
5 garlic cloves, peeled
3 twigs fresh oregano
salt
pepper
1 chicken
125 ml dry white wine or chicken stock
2 handful fresh rocket
  • Allow the butter to come to room temperature. Grate the zest from both lemons, then cut the lemons in half and squeeze the juice.
  • Preheat oven to 160-180°C
  • Finely chop the garlic and oregano. Mix all ingredients with the soft butter, season with salt and pepper.
  • Pat chicken dry with kitchen paper. Then smother the chicken all over with the seasoned butter, also under the skin of the breast.
  • Place the lemon halves in the pan with the cut side down. then add chicken, breast side up.
  • Roast in the oven until the chicken is nicely browned and cooked through. Depending on the weight of the chicken and your oven, this takes 50-70 minutes. Juices should run clear when you pierce the chicken between leg and breast. The core temperature should read about 65 °C.
  • Remove chicken from the pan and let rest in a warm place for at least 5-10 minutes.
  • Put the pan with the roasting juices on the stove, pour in the wine or stock and reduce on high heat until creamy. Use a wooden spoon to loosen the roasting fat from the bottom of the pan.
  • Place the chicken on the rocket, baste with the pan juices and serve with roast potatoes or Risi e Bisi (Italian Rice & Peas)
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