Lemon Poularde

Ingredients

• 1 Poularde (pre‑cooked about 1400 g)
• 1 untreated lemon (juice and grated zest)
• Salt
• Pepper (freshly ground)
• 200 g onions
• 4 tbsp olive oil
• 2 tbsp liquid butter

Instructions

1. 1.

   Cut the poultry into eight pieces, rub with lemon zest, drizzle with lemon juice, and season with salt and pepper. Place on a greased baking tray. Peel and quarter or halve the onions and add them to the poultry pieces. Mix olive oil and butter and pour over the poultry.

2. 2.

   Bake in a preheated oven at 200 °C for about 35 minutes.

3. 3.

   Serve on a terracotta dish on marinated grape leaves with blanched cherry tomatoes and black olives, if desired.

4. 4.

   Serve with mashed potatoes.