Meyer Lemon Roast Chicken
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
614 kcal
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Course
Main Course
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Cuisine
American
Meyer Lemon Roast Chicken
Description
This roast chicken recipe highlights the use of Meyer lemons, prized for their sweeter and less acidic citrus flavor compared to regular lemons. Chicken is cut into pieces for even cooking and seasoned simply with salt and pepper. Thinly sliced lemons and fresh thyme sprigs are arranged alongside the chicken to infuse the meat with citrus and herb aromas during roasting.
The accompanying sauce blends Meyer lemon olive oil, limoncello, fresh lemon juice, Dijon mustard, and brown sugar to produce a balanced mix of tartness and subtle sweetness. This mixture is poured generously over the chicken before baking at a hot oven temperature, which crisps the skin and lightly caramelizes the sauce on the surface. Basting near the end deepens the glaze and flavor.
Served hot with the roasted lemon slices, this dish balances crispy skin, juicy meat, and bright citrus notes. It makes an inviting main course suitable for family dinners or special occasions.
To achieve crispiness, preheat the oven fully and avoid overcrowding the pan. Reserve part of the sauce for basting to maintain moisture while building flavor layers.
Ingredients
- 1 chicken whole, cut in pieces; breasts halved for even cooking
- 2 Meyer lemon washed and cut in 1/4 inch slices
- thyme a handful of fresh sprigs
- salt fresh ground black pepper
- black pepper fresh ground black pepper
for the sauce
- 1/4 cup olive oil I like O Meyer Lemon Olive Oil
- 1/4 cup limoncello lemon liqueur
- 1/4 cup lemon juice fresh squeezed
- 2 Tbsp Dijon mustard stone ground
- 2 Tbsp brown sugar
Instructions
- Preheat oven to 475F
- Whisk together the sauce ingredients and set aside.
- Sprinkle the chicken pieces liberally with salt and plenty of pepper.
- Line a baking sheet completely with foil or parchment paper and lay the chicken out, along with the sliced lemon and some of the fresh thyme. Make sure your pan is big enough so you don't crowd the chicken.
- Pour most of the sauce evenly over the chicken pieces, reserving a little for basting later.
- Bake the chicken for about 35-45 minutes until golden and crisp on the outside. Baste the chicken with a little of the reserved sauce about 5 or 10 minutes before it is done.
- Serve hot with the lemon slices on the side.
Notes
- Ensure the oven is fully preheated to 475°F for optimal crisping of skin and lemons.
- Use Meyer lemons for their sweeter, milder citrus flavor compared to regular lemons.
- Baste the chicken with reserved sauce 5 to 10 minutes before the end of cooking to enhance glaze and juiciness.
- Arrange chicken pieces without crowding to allow even heat circulation and browning.
- This recipe was inspired by Yotam Ottolenghi and balances sweet, tart, and savory flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Calories | 614kcal | 31% |
| Carbohydrates | 13g | 4% |
| Protein | 36g | 72% |
| Fat | 43g | 66% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 221mg | 9% |
| Potassium | 395mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 273IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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