lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Thursday, March 19, 2015

Meyer Lemon Roast Chicken

Meyer Lemon Roast Chicken
I am still going through the plethora of Meyer lemons that my mom gave me. I got a whole chicken on super sale and adapted this recipe from Our Recipe Box.  I added red potatoes to the pan and they were my most favorite part of the dish, they were so bright and full of lemon flavor.  C was not a fan of the lemon potatoes and once he decided he didn't like them, Miss F refused as well.  But who am I kidding, she refuses all potatoes no matter what the flavor.  This made an incredibly moist bird, which I credit to roasting it "upside down," that is with the breast side down in the pan.
Meyer Lemon Roast Chicken

3 tablespoons olive oil, divided
2 tablespoons fresh chopped rosemary
zest from two Meyer lemons
½ teaspoon kosher salt
¼ teaspoon black pepper
1 whole chicken
3 Meyer lemons, cut into quarters
6 to 8 red potatoes, quartered

Preheat the oven to 425 degrees. Whisk together two tablespoons of olive oil, rosemary, zest, salt and pepper. Spread the oil mixture over the chicken. Place the chicken in a roasting pan. Squeeze one of the lemons over and inside the chicken, add the squeezed quarters to the cavity of the chicken. Toss the potatoes and four more lemon quarters with the remaining oil, sprinkle with salt and pepper and arrange the potatoes and lemons around the chicken. Roast "upside down," with the breast side down, for 1 hour and 15 minutes, until the thigh temperature reads 165 degrees. Remove from the oven, tent with foil and let rest for 20 minutes. Carve and serve with the remaining lemon quarters.
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1 comment:

Carol at Wild Goose Tea said...

What a fab way to use lemons. Beautifully browned too. Looks good and I am sure it tasted more than good.

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