Meyer Lemon Roasted Chicken
Meyer lemons are in season from December through April and is a favorite of many chefs and home cooks for it's sweeter taste than the ones we often see at the grocery store. Lemon chicken is a dish so many people love. In my home, it's most probably known as a battered and fried chicken cutlets that are adorned with bright yellow thick, lemony sauce from the neighborhood Chinese take out place!
But lemon chicken can be so much better, have so much fresh and bright flavors that your family will love to eat over and over again. I took bone-in chicken thighs and roasted it with fresh thyme, salt, pepper, a little garlic powder, topped with a slice of Meyer lemon and drizzled it with olive oil. That's it! It's so simple and easy, yet the outcome is so incredibly good.
Try this recipe with a whole roasted chicken too for a dinner party and see your guests eyes open wide!
- 8 bone in chicken thighs – pat dry with a paper towel
- 3 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon fresh cracked pepper
- 1 tablespoon chopped thyme
- A couple fresh sprigs of thyme
- 8-10 slices of Meyer lemon
- Olive oil
Heat the oven to 375 degrees Fahrenheit.
Take a cookie sheet and line it with foil or parchment paper and put your chicken thighs on top. Take the salt, garlic powder and pepper and combine them in a small bowl. Take the seasoning and season both sides of the chicken thighs.
Take the chopped thyme and the sprigs and toss them with the chicken, tucking some of the sprigs of fresh thyme underneath the thighs.
Put a slice (or two, if they’re smaller) of Meyer lemon on top of each chicken thigh and drizzle with olive oil.
Roast the chicken, uncovered for 45 minutes to 1 hour, until the internal temperature of each chicken is at least 165 degrees. Let cool for 5 minutes and serve with your favorite sides.