Meyer Lemon Roast Chicken
Description
Fast, easy, simple and delicious, this chicken tastes like a dish that you would pay big bucks for when dining out. Use Meyer lemons if possible. They' re sweeter than other lemons and have thin skins that make it easy to eat along with each bite of chick
Ingredients
Sauce:
1/4 c. olive oil (O Meyer Lemon Olive Oil is wonderful)
1/4 c. Limoncello Lemon Liqueur (white wine, chicken stock, or water)
1/4 c. freshly squeezed lemon juice
2 T. stone ground Dijon mustard
2 T. brown sugar
1 whole chicken, cut in pieces
2 Meyer lemons, scrubbed and cut in 1/4 inch slices
handful of fresh thyme sprigs
salt, to taste
freshly ground black pepper, to taste
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 475 degrees. Line a baking sheet that is large enough to fit the chicken without crowding it, with aluminum foil or parchment paper.
Whisk together sauce ingredients; set aside.
Sprinkle chicken pieces liberally with salt and pepper.
Lay out chicken on prepared baking sheet, along with lemon slices and some of the fresh thyme. Pour most of the sauce evenly over the chicken pieces, reserving a little for basting later.
Bake the chicken for 35-45 minutes until golden and crisp on the outside. Baste the chicken with some of the reserved sauce about 5 to 10 minutes before it's done. Chicken and lemons should be beautifully crisped and even a little bit singed.
Serve chicken hot garnished with the lemon slices on the side.
4 servings.