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Meyer Lemon Roast Chicken

Serves 4


1 I chicken


2 Meyer lemons
1 handful Thyme, fresh sprigs


2 tbsp Dijon mustard, stone ground
1/4 cup Lemon juice, fresh squeezed

Baking & Spices

2 tbsp Brown sugar
1 Salt and fresh ground black pepper

Oils & Vinegars

1/4 cup Olive oil

Beer, Wine & Liquor

1/4 cup Limoncello lemon liqueur
  • carol corser

    Meyer Lemon Roast Chicken Recipe by @Susan Caron Caron Caron Moran {the view from great island}

  • Lilly Grey

    The Best Healthy Chicken Drumstick Recipes! -Meyer Lemon Roast Chicken

  • L Brakob

    Meyer Lemon Roast Chicken WHAT YOU WILL NEED I chicken, cut in pieces (I like to cut the breasts in half for more even cooking) 2 Meyer lemons, washed and cut in 1/4 inch slices a handful of fresh thyme sprigs salt and fresh ground black pepper 1/4 cup olive oil 1/4 cup Limoncello lemon liqueur 1/4 cup fresh squeezed lemon juice 2 Tbsp stone ground Dijon mustard 2 Tbsp brown sugar INSTRUCTIONS 1. Set oven to 475F 2. Whisk together the sauce ingredients and set aside. 3. Sprinkle the chicken pieces liberally with salt and plenty of pepper. 4. Line a baking sheet completely with foil or parchment paper and lay the chicken out, along with the sliced lemon and some of the fresh thyme. Make sure your pan is big enough so you don't crowd the chicken. 5. Pour most of the sauce evenly over the chicken pieces, reserving a little for basting later. 6. Bake the chicken for about 35-45 minutes until golden and crisp on the outside. Baste the chicken with a little of the reserved sauce about 5 or 10 minutes before it is done. 7. Serve hot with the lemon slices on the side. NOTES Be sure your oven is nice and hot so the chicken and lemons can get beautifully crisped, and even a little bit singed

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