What does one do when nature gives lemons? Well, quite a bit actually, considering my Meyer Lemon tree tends to produce enough luscious fruit to start a roadside stand.
But my first harvest this season resulted in some divinely succulent yard bird.
If you can get your hands on Meyer Lemons, do it. Do what you can with them while they’re fresh. Zest the rest, then squeeze the juice — freezing both for future recipes. If you can’t find Meyer Lemons in your neck of the woods, standard (Eureka or Lisbon) lemons work fine with this recipe.
Why are Meyer Lemons so special? Get the skinny right here.
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Meyer Lemon & Thyme Roasted Chicken
Meyer Lemon & Thyme Roasted Chicken — This is some divinely succulent yard bird.
- 1 – 3½ to 4½ lb Chicken
- ¼ cup (4 TB) – Butter
- 4 – Fresh thyme sprigs -plus- 2 tsp fresh thyme leaves
- 3 – Garlic cloves, minced
- 2 – Shallots, minced
- 1 TB – Kosher salt
- 1 – Meyer Lemon, zested then quartered
- Preheat oven to 425°F.
- In a small bowl, add Meyer Lemon zest and butter; microwave for about 45 seconds, or until melted.
- Add garlic and half of the minced shallot to the butter mixture, stir and set aside.
- Remove giblets and freeze for another use (such as chicken stock).
- Wash and dry chicken. Trim extra fat (which is mostly at the cavities) and pin feathers.
- Loosen skin above breast and rub salt on meat (below the skin).
- Place the quartered lemon, thyme sprigs and half of the shallots in the cavity.
- Truss the chicken entirely, or just tie the legs together with kitchen twine (optional).
- Place chicken in roasting pan or cast iron skillet (breast side down if you want the most tender white meat; breast side up if you want chicken to look like the photo).
- Pour butter mixture over the chicken, brushing it to ensure that everything is coated.
- Roast the chicken, uncovered – basting every 15 minutes with the butter mixture in the pan – until juices run clear (where the leg meets the thigh) or a thermometer registers 165°F, about 1 hour. (Sprinkle 2 tsp of thyme leaves over the chicken during the last 10 minutes of roasting.)
- Remove from oven and allow to rest for about 15 minutes before carving.