Meyer Lemon Roast Chicken 2

I’m celebrating the retreat of the Polar Vortex with a little virtual sunshine today.  This is a glorious dish, there’s just no other way to put it.  Citrus season is in full swing — hallelujah!  Meyer Lemon Roast Chicken doesn’t take any more time than plain oven roasted chicken, but a quick sauce of Limncello, olive oil, lemon juice and stone ground Dijon mustard makes the whole thing sing.

Meyer Lemon Roast Chicken 1

Meyer lemons are sweeter than regular lemons, and have delicate thin skins, so you can eat the roasted fruit right along with the chicken.  No one is exactly sure about the botanical origin of Meyer lemons, but they are probably a cross between a regular lemon and some type of orange.  Cut the slices between 1/8 and 1/4 inch, and remove the seeds before adding them to the chicken…they become wonderfully tender in the oven.  I make it a point to get a bit of lemon with every bite of chicken.  It’s fabulous.

Meyer Lemon Roast Chicken

Yield: serves 4

What You Will Need

  • I chicken, cut in pieces (I like to cut the breasts in half for more even cooking)
  • 2 Meyer lemons, washed and cut in 1/4 inch slices
  • a handful of fresh thyme sprigs
  • salt and fresh ground black pepper
  • for the sauce
  • 1/4 cup olive oil
  • 1/4 cup Limoncello lemon liqueur
  • 1/4 cup fresh squeezed lemon juice
  • 2 Tbsp stone ground Dijon mustard
  • 2 Tbsp brown sugar

Instructions

  1. Set oven to 475F
  2. Whisk together the sauce ingredients and set aside.
  3. Sprinkle the chicken pieces liberally with salt and plenty of pepper.
  4. 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.
  5. Pour most of the sauce evenly over the chicken pieces, reserving a little for basting later.
  6. 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.
  7. Serve hot with the lemon slices on the side.

Notes

Be sure your oven is nice and hot so the chicken and lemons can get beautifully crisped, and even a little bit singed. This recipe was inspired by Yotem Ottolenghi

http://theviewfromgreatisland.com/2014/01/meyer-lemon-roast-chicken.html
Meyer Lemon Roast Chicken baking pan
This chicken roasts at 475F, hence the gorgeous color and crispy skin.  I love cooking at high heats, it must be a primal instinct.  I love the sputtering, sizzling sounds and smells, and it’s fun to watch all the action safely through the oven window.  Taking food just to the brink of burning develops an alluring flavor, especially in meat.  Be sure to cover your pan well, because the sauce will burn.  I would actually recommend taking the foil and wrapping it up around the lip of the baking sheet to be extra sure. I used parchment paper and had a messy pan to clean up.

Meyer Lemon Roast Chicken 3

I promise you, chicken doesn’t get any better than this.

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37 Responses to Meyer Lemon Roast Chicken

  1. April says:

    Thinking of making this for dinner. But, I only use boneless and skinless chicken. Any changes I should make to the recipe?

  2. Ani says:

    This sounds amazing. I found this recipe on Pinterest but it wasn’t from your Pinterest. Have you heard of Best Recipes Ever? It looks like she reposts word for word recipes she has found and uses their original photo. At the very end she has in small type, “Recipe From: blah, blah blah.” I clicked on that and reached this page. Just wasn’t sure if you gave permission. I have caught people stealing my content and reposting it to look like their own and besides it being copyright infringement it just downright chaps my hide. It’a a blogspot blog. This is where I found it:
    http://best-recipes-ever.blogspot.ca/2014/03/meyer-lemon-roast-chicken.html#.UxYatKq9KK0
    – just in case you want to track her down if you didn’t give permission.

    And I will be trying this recipe soon! Looks and sounds great.

    • Sue says:

      Thanks so much for taking the time to let me know, Ani, I appreciate it. It’s very discouraging, and this is one of my favorite recipes!

  3. […] Meyer Lemon Chicken from The View From Great Island […]

  4. Sharon Mervin says:

    Sorry, Sue,
    The lemons I preserved ARE Meyer lemons! Please excuse the last post. I didn’t realize the post went through. I got the method to cure them from Nourished Kitchen along with a recipe. Your recipe sounded great as do so many of your incredible recipes. Hope the unpacking in your
    new home is proceeding apace.

  5. Sharon Mervin says:

    Any changes I should make to use the preserved Moroccan lemons I have in my refrigerator as we speak? I would love to use them in yet another recipe with this
    luscious fruit.
    Thank you!

  6. Sharon Mervin says:

    I have preserved Moroccan lemons which we adore and in different ways. Would the recipe be the same as to amount of lemons (mine were quartered and salted before tamping them down) and the rest of the instructions?

    • Sue says:

      I think you’d be fine to substitute the preserved lemons, Sharon, although I imagine they have a stronger flavor than the Meyers do, so use your own individual taste as a guide. Sounds delicious!

  7. Marilyn says:

    I made this recipe again d it was just as fast, easy and delicious the SECOND time. My foodie friend made it for her husband and served it restaurant style plated on a bed of rice (a combo of wild and other types of rice) surrounded by baby peas and fresh sprigs of thyme. The presentation sounds beautiful. My friend and her husband agreed this was a dish they would pay $$ at a fine restaurant! I would try this next served with brown basmati rice..the nutty flavor of the rice with the lemon sauce would be a delicious combination.

  8. Kami says:

    Oh how I love Lemoncello. When I noticed the ingredient, I knew exactly what I would be making for dinner. It was bright yet rich and as you suggest, best with a bit of Meyer lemon in each bite. It was also beautiful (would love to send you a picture) and my house smelled like citrus heaven. Thank you for the inspiration, now I’ll be experimenting with Leomcello outside of the martini.

  9. Marilyn says:

    Fast, easy, simple and delicious (tastes like a dish I would pay $$ when dining out). I used skinless, boneless, chicken thighs (as nice that is what I had today), regular lemons (have never seen a Meyer lemon in my grocery store) and fresh Rosemary sprigs (from my Rosemary plant) and cut the cooking time by five minutes. Thighs were moist and flavorful. Served them accompanied by the sauce drizzled over wild rice. Saw several other recipes on you site that I also want to try!!!

  10. Catherine says:

    Absolutely fabulous way to roast chicken. The Meyer lemons and Limoncello really make this dish special. The aroma of the chicken while it’s roasting is intoxicating, and the meat is unbelievably tender and moist. Pour the drippings over the chicken when serving and OMG! Everything is so beautifully flavored, you’ll want to eat more than you should and then lick the plate clean. Thanks, Sue. . .you did it again.

  11. […] from Great Island, Meyer Lemon Roast Chicken (I have no Meyer lemons, unfortunately – I kept an eye out when I was in Denver, but did not […]

  12. […] Mentality WOD. Watch–The Jerk Dip, with Kendrick Farris and Cara Heads Slaughter. Eat–Meyer Lemon Roast Chicken, from The View From Great […]

  13. Citrus flavored poultry is perfection. This looks and sounds delicious. The crisp skin, the seasonings, the juiciness – I love it all!

  14. Catherine says:

    Do you cook this with the skin on or remove it first?

  15. […] an hour: this recipe for Meyer Lemon Roasted Chicken is packed full of flavor and by cutting it into pieces, you also cut the cooking time by almost […]

  16. Jane says:

    Made this last night for dinner. It was awesome. Hubby loved it as well. Will be my go to roasted chicken recipe from now on.

  17. Anita says:

    Now I know what I’m going to make when the kids come for Family Dinner night on Tuesday! Thanks. Can you get meyer lemons from the greengrocer or only home gardens?

  18. Shannon says:

    And I happened to have some Meyer Lemons! Thank you!

    • Sue says:

      Thanks, Adam! This is one of those recipes where the visuals really reflect the wonderful flavors. Thanks for stopping by.

  19. This looks wonderful and I’m so glad it has limoncello. I’ve just found another way to use the bottle in my frig. Gorgeous photos as always.
    Sam

  20. Erika says:

    Great recipe, I love meyer lemons and use them for many things. :)

  21. What a gorgeous chicken. Simplicity is perfection!

  22. I love roast chicken with Meyer lemon, a perfect dinner!

  23. OMG Sue!! I made the same thing to post next week only I used basic lemons…. But your’s looks and sounds so delicious with the Limoncello in there, great idea!!

    • Sue says:

      I look forward to your recipe…I can imagine this would be equally as good, if a little more puckery (in a good way!) with regular lemons…

  24. Sarah Toasty says:

    the picture of all of the roasted pieces of chicken? amazing!

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