Recipe Tip: Lemon Chicken: Poulet au Citron - Falstaff

Instructions

1. Step 1

   Allow the butter to come to room temperature. Grate the zest from both lemons, then cut the lemons in half and squeeze the juice.

2. Step 2

   Preheat oven to 160-180°C

3. Step 3

   Finely chop the garlic and oregano. Mix all ingredients with the soft butter, season with salt and pepper.

4. Step 4

   Pat chicken dry with kitchen paper. Then smother the chicken all over with the seasoned butter, also under the skin of the breast.

5. Step 5

   Place the lemon halves in the pan with the cut side down. then add chicken, breast side up.

6. Step 6

   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.

7. Step 7

   Remove chicken from the pan and let rest in a warm place for at least 5-10 minutes.

8. Step 8

   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.

9. Step 9

   Place the chicken on the rocket, baste with the pan juices and serve with roast potatoes or Risi e Bisi (Italian Rice & Peas)

10. Step 10

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