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.

Ingredients

• 1 chicken
• 100 g butter
• 2 lemons
• 5 garlic cloves, peeled
• 3 sprig(s) fresh oregano
• salt
• pepper
• 125 ml dry white wine or chicken stock
• 2 handful fresh rocket

Steps

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. Preheat oven to 160-180°C
3. Finely chop the garlic and oregano. Mix all ingredients with the soft butter, season with salt and pepper.
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. Place the lemon halves in the pan with the cut side down. then add chicken, breast side up.
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. Remove chicken from the pan and let rest in a warm place for at least 5-10 minutes.
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. 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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