Meyer Lemon Roast Chicken is a delicious way to perk up your weekly meal plan ~ the flavors are bright and sunny, and the whole dish looks as beautiful as it tastes!
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
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
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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