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Poulet au Citron (Lemon Chicken)

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“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.”
5hrs 10mins

Ingredients Nutrition


  1. Prepare at least two batches of marinade* by combining lemon zest, lemon juice, garlic, thyme, salt and pepper, mixing well.
  2. One batch is for marinating the chicken, the second batch will be used later for basting (keep it refrigerated until needed).
  3. Place rinsed& dried chicken quarters into a marinating container large enough to hold them and pour one batch marinade over the chicken.
  4. Seal container and let chicken marinate in the refrigerator 3-4 hours, turning several times to evenly coat.
  5. Preheat oven to 425 degrees F.
  6. Remove chicken from marinade and discard that batch of marinade.
  7. Place chicken into a lightly greased shallow baking dish big enough to hold all of the chicken.
  8. Brush with melted butter and bake, uncovered, 25 minutes.
  9. While the chicken is cooking, prepare your second batch of marinade, if you have not already done so.
  10. Brush chicken with some of the new batch of marinade and return to the oven.
  11. Bake, occasionally basting with this marinade, another 25-35 minutes or until the chicken is cooked all the way through and is nicely browned.
  12. Once chicken is cooked, place onto a large platter and garnish with lemon slices and parsley.
  13. 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.
  14. *Or,you can have yet another batch of marinade prepared and heat that fresh batch-reducing it slightly- if you prefer lots of sauce.
  15. Serve atop steamed rice, if desired.

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