Meyer Lemon Roasted Chicken Recipes
ROAST CHICKEN WITH MEYER LEMONS AND POTATOES
Because of their thin skin, Meyer lemons can be eaten whole. Arranging the halves on the platter alongside the potatoes adds an extra dimension of color and flavor to this bright roast chicken dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Arrange chicken on a rimmed baking sheet. Rub with 1 tablespoon oil and season with salt and pepper. Tie legs with twine and transfer to middle rack. Roast, turning once, until golden brown and a thermometer inserted in thigh reads 165 degrees, about 50 minutes. Remove and let stand 15 minutes before serving. Pour pan juices into a small container and skim fat.
- While chicken roasts, toss lemons and potatoes with remaining oil and thyme in a medium bowl and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and transfer to lower rack. Roast, flipping occasionally, until tender and golden brown, about 40 minutes. Serve with chicken and pan juices.
MEYER LEMON ROASTED CHICKEN
Steps:
- Preheat oven to 425. Brush a baking sheet with a drop of olive oil or mist it with olive oil. Pat the chicken dry with paper towels.
- In a bowl stir together the lemon zest, salt, pepper, basil, thyme, rosemary, garlic powder, and pepper flakes.
- Place the chicken on the baking sheet and drizzle it with 1 1/2 tablespoons of the olive oil. Sprinkle the seasoning mixture over top of each chicken thigh. Place the garlic cloves and lemon slices around the chicken. Slice off the top of the garlic head and rub off any excess paper on the outsides then place the garlic, cloves side up, on the baking sheet. Take the remaining olive oil and drizzle over contents on the pan.
- Roast for 35-40 minutes, or until the insides of the chicken reach 165 degrees. Remove the chicken and sprinkle with fresh oregano.
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- Preheat oven to 425°F (if using quick preparation - othewise wait until after step 2). Pat dry the chicken. For the crispiest skin- see step 2. For quickest preparation- proceed to step 3.
- Sprinkle salt over all surfaces of chicken. Set on a plate, place in fridge and allow to air dry for at least 2 hours and up to overnight. Remove from fridge and pat dry water that had come to skin surface.
- Combine olive oil, rosemary, and meyer lemon zest. Truss the chicken if desired (see video in post for trussing instructions). Place in a baking dish. Spread rosemary mixture evenly over the chicken. Squeeze one whole meyer lemon worth of quarters over and inside the chicken and place the squeezed pieces in the roasting pan with the chicken. Season chicken generously with salt and pepper.
- Roast for about 1 hour 20 minutes to 1 hour 35 minutes or until juices run clear when you cut between the leg and the thigh or the temperature in the thickest part of the thigh reads 165°F when probed with an instant read thermometer.
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- Preheat the oven to 425 degrees F. Brush a baking sheet with a drop of olive oil or mist it with olive oil. Pat the chicken dry with paper towels.
- In a bowl, stir together the lemon zest, salt, pepper, basil, thyme, rosemary, garlic powder and pepper flakes.
- Place the chicken on the baking sheet and drizzle it with 1 1/2 tablespoons of the olive oil. Sprinkle the seasoning mixture over top on each chicken thigh. Place the garlic cloves and lemon slices around the chicken. Slice off the top of the garlic head and rub off any excess paper on the outsides, then place the head of garlic, cloves-side up on the sheet too. Take the remaining olive oil and drizzle it over top of the seasoned chicken, head of garlic and lemons.
- Roast for 35 to 40 minutes, or until the insides of the chicken reaches 165 degrees F. Remove the chicken and sprinkle on the fresh oregano. Serve!
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