Dukan Attack Phase Recipe: Chicken au Citron (Lemon Chicken)

It is strange how you can sometimes forget about cooking certain meals and keep making the same meals time and time again.  I was thinking about how to cook the chicken thighs that I’ve brought for dinner tomorrow when I remembered this recipe so I thought that I’d share it with you.  I think it is the time for marinading the chicken which means that I often don’t have time to use this recipe although I also have version that I use for chicken breasts that doesn’t need any marinading which is very similar to the official recipe Poulet au Citron and I will post this recipe in the next day or so.

Chicken au Citron (Lemon Chicken)

Ingredients (2 servings) 

  • 1 pound chicken thighs (on the bone with the skin left on)
  • 1 level tablespoon of lemon zest
  • 3 tablespoons of lemon juice
  • 1 cloves garlic, crushed
  • 1 tablespoon of freshly chopped herbs from my garden or 1 teaspoon of dried mixed herbs
  • A small 1/2″ cube of fresh ginger finely chopped
  • Salt and pepper to taste
  • 2 lemon slices and a little chopped herbs for garnish


  1. Place the lemon juice, lemon zest, garlic, herbs, ginger and salt and pepper in a small bowl and mix together to make the marinade.
  2. Place your chicken pieces in a freezer bag and add the marinade.
  3. Make sure all your chicken pieces are fully coated with the marinade, seal the bag and place in the refrigerator for at least two hours.
  4. When ready to cook put the chicken thighs in an oven proof roasting dish with the skin facing up, keeping the marinade for basting the chicken later.
  5. Place in a preheated oven at 425°F or 220°C for 20 minutes and then baste with the remaining marinade
  6. Return to the oven and bake for a further 20 to 25 minutes or until the chicken is cooked through and the juices run clear.
  7. Remove and discard the skin, take the meat off the bone and serve garnished with a slice of lemon and a sprinkle of fresh herbs.

8 Responses to “Dukan Attack Phase Recipe: Chicken au Citron (Lemon Chicken)”

  • Smaranda on September 22, 2014


    Are you allowed to consume lemons during the Cruise phase. If so, how much?

    Thank you,

    • Amber on September 22, 2014

      Hi Smaranda

      You are allowed to use unlimited amounts of lemon in cooking.

      Kind regards


  • Donita on June 18, 2011

    I do a similar chicken, using boneless, skinless chicken thighs. In fact, I’m making my marinade up right now! I let it set overnight in the fridge, and then grill it. Yum.

    • Amber on June 18, 2011

      Hi Donita

      Using chicken thighs will make the recipe much more economical, my only problem is that I’m not always organised enough to be able to wait 24 hours!


  • miss.amaryllis on June 11, 2011


    Clever you, Amber! That just might make all the difference.

    I’ll do that next time I do the recipe.

    (My husband just got a shock. Walked into the sitting-room, and I was trying out Dr Dukan’s “Buttock Muscles Special” exercise. I attempted the “tramoline element” movement. Wow! It’s hilarious…)

    • Amber on June 11, 2011

      LOL! The sitting room is an unusual place to carry out this exercise. The trampoline effect usually comes from a mattress!!

  • miss.amaryllis on June 11, 2011

    I did this recipe for dinner last night! (A PP day.)

    It really looked and smelled delicious as it came out of the oven. However, I feel that the lovely lemon, garlic, ginger and herbs were mopped up by the chicken skin!

    I stripped my helping of skin – of course! – and was left with several pieces of… baked chicken. Whereas my non-dieting husband ate all his, and pronounced it really flavoury.

    Don’t think I’d do this again – but it certainly was an economical dish, Amber!

    A pound gone this morning after a PP day in Cruise phase!

    • Amber on June 11, 2011

      Another pound gone, you are doing really well.

      I’ve just checked the recipe and there is another step that you can add at the end which might help. I didn’t include it as I posted this recipe as an Attack Phase recipe when you shouldn’t really be using cornflour.

      Remove the chicken from the dish and wrap in foil.

      Pour off any juices left in the dish to get rid of the fat.

      Now use what is left in the dish to make a gravy with a little cornflour and water, adding a low fat chicken stock cube if needed.

      Remove your chicken from the foil, take off the skin and remove the meat from the bone, place on a plate and serve topped with your gravy.

      How much gravy I make depends on what, if anything, I’m having as well. On a PP day it is just enough for the meat and on a PV day it will be used on any vegetables unless of course I’ve decided to have a salad.


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