Roasted Chicken with Meyer Lemon and Herbs is a show-stopping, flavor-packed dish. Its quintessential California flavors include farm-fresh, Meyer lemon, and organic free-range chicken.
- 1 5 lb whole roasting chicken
- 1 Meyer lemon, juiced
- 1 lemon, sliced for garnish
- 3 tbsp butter, melted
- 2–3 sprigs thyme
- 2–3 sprigs rosemary, plus more for garnish
- 2 tbsp rosemary, chopped
- 1 tsp thyme leaves
- 1 small onion
- Kosher salt
- Pepper, freshly cracked
Preheat oven to 425ºF. Take the chicken and remove the giblets. Pat the chicken dry with a paper towel.
Stuff the chicken with the sprigs of thyme and rosemary. Place the chicken inside of the dutch oven.
In a bowl, mix lemon juice, butter, chopped sage, rosemary, thyme, kosher salt, and cracked pepper. Brush the chicken with the butter-herb mixture, covering the entire top and sides of the chicken. Stuff the cavity of the chicken with the leftover lemon and onion. Truss the chicken legs by tying them together with baker’s twine.
Place the lid on the dutch oven and cook in the oven for 1 hour. Remove dutch oven lid and cook for an additional 20-30 minutes, or until the chicken is golden and crispy. Remove the chicken from the oven and let it rest for 15 minutes.
Place on a serving platter with sprigs of rosemary and slices of lemon for garnish.
Keywords: roasted chicken, lemon chicken, healthy chicken, holiday dinner, easy dinner, thanksgiving, Christmas