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Meyer lemon roast chicken cut up on a platter
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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.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Servings: 4 servings
Calories: 473kcal

Ingredients

  • 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

Equipment

Instructions 

  • Preheat oven to 425°F/220°C (if using quick preparation - otherwise 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 2 Tablespoons olive oil, 2 Tablespoons chopped rosemary, and meyer lemon zest from 2 lemons.
    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 at 425°F/220°C 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/74°C 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
Course: Main Course
Cuisine: American

Nutrition

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