Meyer Lemon & Rosemary Roast Chicken

Course: Main Course
Cuisine: Oven
Total Time: 1 hour 30 minutes
Servings: 4 servings
Calories: 473 kcal

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.



  • 1 whole Chicken
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons fresh chopped Rosemary
  • zest from two Meyer Lemons
  • Kosher Salt
  • fresh cracked Black Pepper
  • 2 medium Meyer Lemons , cut into quarters


  1. Preheat oven to 425°F. Pat dry the chicken. For the crispiest skin- see step 2. For quickest preparation- proceed to step 3.

  2. 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.
  3. Combine olive oil, rosemary, and meyer lemon zest. Truss the chicken if desired (see video in post for trussing instructions). Place in a baking dish.

  4. 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.

  5. 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.

  6. Remove from oven and allow to rest for about 10 minutes. Carve and serve with the remaining meyer lemon quarters to squeeze as desired.