Roast Chicken With Meyer Lemon

Prep Time: 20 minutes

Cook Time: 60–80 minutes

Total Time: 1 hour 30 minutes (approx.)

Servings: 4 (up to 5–6 with sides)

Ingredients:

Whole chicken (3–4 lb / 1.4–1.8 kg), patted dry – 1

Meyer lemons, halved – 3–4

Garlic cloves, smashed – 6–8

Unsalted butter, softened – 4 tbsp (60 g)

Olive oil – 2 tbsp (30 ml)

Fresh thyme sprigs – 6–8

Fresh rosemary sprigs – 3–4

Dry white wine or chicken broth – 1/2 cup (120 ml)

Salt – 1 1/2–2 tsp

Black pepper – 1 tsp

Optional onion, quartered – 1 small

Optional carrots, chunks – 2

Optional small potatoes, halved – 8–10

Instructions:

Preheat oven to 425°F (220°C) and pat the chicken very dry.

Mix butter with salt and pepper; rub under the skin and all over chicken. Stuff cavity with Meyer lemon halves, garlic, and herbs.

Arrange onion, carrots, and potatoes in a roasting pan with olive oil, salt, and pepper. Place chicken on top; scatter remaining lemons, garlic, and herbs around. Pour wine or broth into pan.

Roast 60–80 minutes, basting once or twice, until thigh reaches 165°F (74°C) and juices run clear.

Transfer chicken to rest under loose foil 10–15 minutes. Skim excess fat from pan; swirl or whisk pan juices and roasted lemon juices into a sauce.

Carve chicken, arrange on a platter with roasted vegetables and Meyer lemons, and spoon pan juices over to serve.

Nutrition (Calories)Approximately 450–550 calories per serving (without sides), best for a comforting main course dinner; exact values vary based on chicken size and added vegetables.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 20

Total Time 1 30

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 550

Notes

Pro Tip:
Dry-brine the chicken by salting it a few hours ahead to deepen flavor and help the skin crisp beautifully during roasting.