Guys! I found Meyer lemons at the store the other day! I get so excited when Meyer lemons show up every year. Even though we’re out of the season where they are all over the stores, I have to share this chicken recipe just in case you happen upon some (or better yet, live somewhere they are grown!). It’s worth seeking some out to make this.
Lemon-and-herb chicken with golden, crispy skin and a sauce that forms in the bottom of the pan from the chicken juices, lemons and olive oil. I could look at this all day.
The other day, I took 3 Meyer lemons to the cashier at Whole Foods and they rang up as $15…for 3…
I thought the $4.99/each price tag was a mistake, but nope. It was real. You can go ahead and put those back, thank you.
Did you know Meyer lemons were first brought to the U.S. from China in the early 1900’s?! Meyer lemons are a cross between a regular tart lemon and a sweeter Mandarin orange. The taste is lighter and sweeter than a regular lemon, but with a tart bite that reminds you there’s still some lemon in there. If you can’t find Meyer lemons, you can substitute with regular lemons or a mix of lemons and oranges. It will still be delicious.
This recipe comes from one of my very favorite blogs, How Sweet Eats. I make a ton of recipes and get recipe ideas from Jessica’s site because she’s so creative and everything she makes is freaking amazing and looks so delicious. I used fresh herbs instead of dried herbs, but you can do either-just add a little less if you’re using dried as they’re more potent.
Ok, I’ve said lemons approximately 150 times in this post, so make this damn chicken and enjoy!
Lemon-and-herb chicken roasted to golden-brown perfection!
- 2-1/2 pounds bone-in, skin-on chicken parts (breasts and/or thighs)
- 2 large shallots, peeled, halved and sliced
- 5 to 6 garlic cloves, peeled and smashed
- 2 Meyer lemons, seeded and thinly sliced (zest them first)
- Olive oil, as needed
- SPICE RUB:
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 teaspoon fresh rosemary leaves, finely chopped
- 1/2 to 1 teaspoon red pepper flakes
- 2 large garlic cloves, minced
- Zest of 1 Meyer lemon plus additional zest to finish after roasting
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh oregano leaves
- Preheat the oven to 425°. Oil a baking sheet with a little olive oil.
- Pat the chicken parts dry with a paper towel. Place on the baking sheet. Spread the shallots, garlic cloves, and Meyer lemons around the chicken, reserving enough lemon slices to place one on top of each piece. Drizzle with olive oil.
- Combine all the ingredients for the spice rub, reserving some zest to finish the dish, and sprinkle on top of each chicken piece. Transfer to the oven and roast for 35 to 40 minutes, until the chicken is cooked through and reaches an internal temperature of 160°for the breasts and 170°in the thighs. Finish with fresh lemon zest and oregano leaves, if desired.
Inspiration: Meyer Lemon Roasted Chicken on howsweeteats.com