Recipe Tip: Lemon Chicken: Poulet au Citron - Falstaff

Recipe Tip: Lemon Chicken: Poulet au Citron - Falstaff

Top Recipe for 4 Persons. All ingredients and tips for getting it right. The acidity of the lemon and the sweetness of the garlic make this very special French chicken dish sing.



    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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    16. Step 16

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    17. Step 17

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