Roast Chicken With Meyer Lemons Recipe

Name: Roast Chicken With Meyer Lemons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roast Chicken; one 5 lb. best quality roasting chicken; 1 head of garlic, halved; 4 Meyer lemons; 1 bouquet of fresh thyme, tied with string; 4 tablespoons good quality olive oil; kosher salt and ground pepper; 1 cup good white wine; Sauce for Chicken; 2 tablespoons unsalted butter, softened but not melted; 2 tablespoons white unbleached flour; 2 tablespoons heavy cream; 2 tablespoons cognac

Servings: persons

Roast Chicken
one 5 lb. best quality roasting chicken
1 head of garlic, halved
4 Meyer lemons
1 bouquet of fresh thyme, tied with string
4 tablespoons good quality olive oil
kosher salt and ground pepper
1 cup good white wine
Sauce for Chicken
2 tablespoons unsalted butter, softened but not melted
2 tablespoons white unbleached flour
2 tablespoons heavy cream
2 tablespoons cognac

1
["Remove inner ""parts"" and pull off large glob of fat near opening of the cavity. Wash and dry the chicken, salt and pepper inside cavity. Place the halved garlic head and one lemon,also cut in half, inside the chicken. Tie legs together with butcher's string and fold wings under. Stick thyme bouquet half in/half out of chicken cavity.", "Quarter remaining three lemons and place in roasting pan close to chicken. Rub some olive oil over top of chicken and toss lemons with rest of oil. Salt and pepper chicken and lemons. Add wine to pan.", "Roast at 375 degrees for 2 hours.Remove the chicken from the pan and allow chicken to rest, covered, while you make the sauce (recipe below).", "Remove lemons from pan and reserve, keeping warm. Place roasting pan and its juices back on the stove and turn on the two burners it covers to low heat. (Be sure to add any juices collected under the resting chicken. A big chicken usually provides sufficient juices. You can add a little stock if needed.)", "Mash the softened butter into the flour and whisk into the pan juices which are simmering. Sauce will thicken. Add cream and cognac. Taste and correct seasoning.", "Remove and discard thyme bouquet. Carve and serve chicken on a warmed platter, along with the roasted lemons. Drizzle sauce over all or serve separately in a warmed pitcher."]

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Roast Chicken, one 5 lb. best quality roasting chicken, 1 head of garlic, halved, 4 Meyer lemons, and more.

Yes, Roast Chicken With Meyer Lemons falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chicken With Meyer Lemons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions