I chicken, cut in pieces (I like to cut the breasts in half for more even cooking)
2Meyer lemons, washed and cut in 1/4 inch slices
a handful of fresh thyme sprigs
salt and fresh ground black pepper
for the sauce
1/4cupolive oilI like O Meyer Lemon Olive Oil
1/4cupLimoncello lemon liqueur
1/4cupfresh squeezed lemon juice
2Tbspstone ground Dijon mustard
Set 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.
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
https://theviewfromgreatisland.com/meyer-lemon-roast-chicken/ January 10, 2014