This meyer lemon roast chicken recipe is super flavorful and juicy. When meyer lemons are in season they’re perfect for cooking, especially for this oven baked chicken.

meyer lemon roast chicken on plate

Meyer Lemon Rosemary Roast Chicken

When meyer lemon season begins to peak, a favorite lemon chicken dinner is to oven roast a whole chicken that’s lathered with meyer lemon and herbs. Fragrant rosemary, fresh meyer lemon juice and tons of meyer lemon zest all infuse into this whole baked chicken to make a fabulous and quick and easy dinner. Unlike the common Eureka lemons, these meyer lemons bring a beautiful floral aroma to the oven roasted chicken. Combine the earthy flavors of the fresh rosemary, what you have is a perfectly juicy, moist and fresh lemon and herb baked chicken.

Meyer lemon rosat chicken

Use Any lemon for Roast Chicken

If you don’t have meyer lemons, you can use regular lemons and other herbs. Almost any combination of herbs, including dry herbs, make a marinade. Probably our favorite classic baked or roasted chicken recipe has this duo combination and you really can’t go wrong. It’s hard to resist the citrus flair and fragrant balance of herbs on the crispy lemon chicken skin. This recipe is so good, be prepared to have it as your go-to lemon and herb whole baked chicken recipe!

What do make with leftover chicken?

We love having leftover chicken.The possibilities are endless! And save the bones because those are great for making a chicken stock for future soup recipes.

Video on How to Truss a Chicken

YouTube video

Meyer lemon roast chicken cut up on a platter

Meyer Lemon & Rosemary Roast Chicken

This can always be done with regular lemons, but the meyer lemons add a nice mellow brightness which is perfect to not overpower the rosemary. Fresh rosemary is easily tastier than dried, but if that is all you can get, it makes a passable substitute. Please read post for more recipe details.
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  • 1 whole Chicken (about 5 lbs.)
  • 2 Tablespoons (30 ml) Olive Oil
  • 2 Tablespoons (30 ml) fresh chopped Rosemary
  • zest from two Meyer Lemons
  • Kosher Salt
  • fresh cracked Black Pepper
  • 2 medium Meyer Lemons , cut into quarters


  • 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.
    Oven knobs
  • 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.
    Raw whole chicken with salt
  • Combine olive oil, rosemary, and meyer lemon zest.
    Meyer lemon and rosemary rub in a bowl
  • 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.
    Roasted whole chicken in baking dish
  • Remove from oven and allow to rest for about 10 minutes. Carve and serve with the remaining meyer lemon quarters to squeeze as desired.
    Whole chicken cut up into pieces in baking dish


YouTube video

Nutrition Information per Serving

Calories: 473kcal, Carbohydrates: 1g, Protein: 35g, Fat: 36g, Saturated Fat: 9g, Cholesterol: 143mg, Sodium: 134mg, Potassium: 360mg, Fiber: 1g, Sugar: 1g, Vitamin A: 296IU, Vitamin C: 4mg, Calcium: 24mg, Iron: 2mg

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