Grand Prix Gourmet: French Lemon Chicken

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French Lemon Chicken recipe

This recipe comes from the delightful book, How to Be Parisian Wherever You Are: Love, Style, and Bad Habits and is authentically modern French. This is not one of those classic French dishes that will have you slaving over a hot stove all day. This is the sort of food that today’s Parisian woman – stylish, busy and entertaining – cooks for her dinner party guests.

This is so simple to prepare. The authors say in the recipe (below) that the onions is optional. I’d suggest that you do use them. Note the ‘secret ingredient’, too.

French Lemon Chicken


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Cook time: 

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Serves: 4 - 5

  • 1 ready-to-roast chicken
  • 2 lemons
  • 1 tin of small candied lemons
  • A few pinches of cinnamon, to taste
  • 1 onion (optional)
  • 2 tablespoons soy sauce
  1. Preheat the oven to 350 degrees
  2. Place the chicken in a cast-iron pot
  3. Zest the lemons
  4. Pour the juice of one lemon over the chicken
  5. Cut the candied lemons in half adding them and their juices to the pot, plus the lemon zest
  6. Peel the second lemon and stuff it inside the chicken
  7. Rub the cinnamon onto the chicke. This will give it a crispy skin (without adding any oil)
  8. If using, add the finely sliced onion
  9. Cook for two hours in the oven
  10. After one hour turn the chicken to make sure it cooks on both sides
  11. After another forty five minutes, turn it back over and baste with the soy sauce


Jackie Jackson, also known online as BritFlorida, is a highly experienced designer and writer. British born and now living in the USA, she specialises in lifestyle issues, design and quirky stories. You can see a wide range of articles here, or visit her website Tastes Magazine. See The Writer’s Door for more information.

Author: Jackie Jackson

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  1. I have not been able to find/figure out what is meant by candied lemons. Can you tell me what you used?


    • Hi there,

      I used candied lemon peel – it’s available at Amazon if you can’t buy it locally 🙂

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