There’s something deeply comforting about the aroma of roast chicken wafting through the kitchen, especially when it’s infused with the sweet, tangy flavor of Meyer lemons.

I love preparing this dish for family dinners because it feels fancy without being fussy. The combination of juicy chicken, garlic, and herbs creates a meal that’s both simple and elegant, perfect for gatherings or quiet nights in.

This Meyer Lemon Roast Chicken is juicy, flavorful, and perfect for any occasion. The sweetness of Meyer lemons adds a refreshing twist to a classic roast chicken recipe, and the crispy skin pairs beautifully with the tender meat.

It’s a versatile dish that pairs well with roasted vegetables, potatoes, or a fresh salad.

Meyer Lemon Roast Chicken
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Meyer Lemon Roast Chicken

Recipe by JoanneCourse: MainCuisine: Mediterranean-InspiredDifficulty: Easy to Moderate
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 whole chicken (4–5 pounds)

  • 2 Meyer lemons, thinly sliced, plus 1 halved

  • 6 garlic cloves, smashed

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)

  • 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)

  • 1/2 teaspoon paprika

  • 1 cup chicken broth or white wine (optional for basting)

Directions

  • Preheat your oven to 425°F (220°C).
  • Prepare the Chicken:
  • Pat the chicken dry with paper towels. This ensures the skin crisps up nicely in the oven.
  • Season the cavity of the chicken with salt, pepper, and a few slices of Meyer lemon. Add 3 garlic cloves and one halved lemon inside the cavity.
  • Season the Outside:
  • In a small bowl, mix olive oil, salt, pepper, thyme, rosemary, and paprika.
  • Rub this mixture all over the chicken, ensuring it’s evenly coated.
  • Arrange in the Pan:
  • Place the chicken in a roasting pan or large cast-iron skillet. Arrange the remaining Meyer lemon slices and smashed garlic cloves around the chicken. Pour the chicken broth or wine into the pan if using.
  • Roast the Chicken:
  • Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
  • Baste the chicken with pan juices every 20 minutes for extra flavor and moisture.
  • Rest and Serve:
  • Remove the chicken from the oven and let it rest for 10–15 minutes before carving. This allows the juices to redistribute, keeping the meat moist.

Recipe Video

Notes

  • Choosing Meyer Lemons: Look for lemons that are slightly soft to the touch and vibrant yellow in color. Their sweetness balances the acidity, making them ideal for roasting.
  • Crispy Skin Tip: For extra crispy skin, broil the chicken for 2–3 minutes at the end of roasting, but keep a close eye to avoid burning.
  • Wine Pairing: A crisp white wine like Sauvignon Blanc complements this dish beautifully.
  • Vegetable Side Option: Toss root vegetables like carrots and potatoes in olive oil and roast them in the same pan for an easy one-pan meal.