If you don’t have meyer lemons, regular lemons will work just fine. The meyer lemons do add a nice mellow brightness which is perfect to not overpower the rosemary. We prefer how the fresh rosemary cooks and tastes vs using dried rosemary, but use what you have and personally prefer. Size of chickens range from 3.5 pounds to 5 pounds. So cooking time will vary.
Prep time: PT15M
Cook time: PT80M
Total time: PT105M
Rating
5 stars (2 reviews)
Keywords
Lemon, Meyer Lemon, Roast Chicken, Rosemary
Ingredients
1 whole Chicken ((about 4 lbs./1.75kg))
2 Meyer Lemons (, 1 for zesting and juice and 1 cut into wedges for serving)
2 Tablespoons Olive Oil
2 Tablespoons fresh chopped Rosemary
4 garlic cloves (, peeled & slighly smashed)
Kosher Salt
fresh cracked Black Pepper
2 medium potatoes (, cut into 1-inch/2.5cm pieces)
2 carrots (, cut into 1-inch /2.5cm pieces)
3-4 turnips or radishes (, cut into 1-inch /2.5cm pieces)
Categories
Main Course
Cuisine
American
Steps
Preheat oven to 425°F/220°C. Pat dry the chicken. For the crispiest skin - proceed to step 2. For quickest preparation- proceed to step 3.
Optional for Crispiest Skin: Generously sprinkle salt all over the chicken. Set on a plate, place in fridge and allow to air dry for at least 2 hours and up to overnight. Remove from fridge and pat dry water that had come to skin surface.
Zest one meyer lemon. Combine the 2 Tablespoons (30ml) olive oil, 2 Tablespoons (30ml) of chopped rosemary, and the meyer lemon zest. Set aside.
Place the chicken in a baking dish or large cast iron skillet. Brush the chicken with the meyer lemon and rosemary seasoned oil.
Squeeze the juice from the zested meyer lemon over and inside the chicken then place the squeezed pieces in the roasting pan with the chicken. Place the garlic inside the chicken or under the skin and season the chicken with salt and black pepper.
If cooking with the vegetables, lightly oil the vegetables and season with salt & pepper. Place them around the chicken in the baking dish.
Roast at 425°F/220°C for about 1 hour 20 minutes to 1 hour 35 minutes or until juices run clear when you cut between the leg and the thigh or the temperature in the thickest part of the thigh reads 165°F/74°C when probed with an instant read thermometer. If cooking with the potatoes and carrots: after the chicken & veggies have cooked for about 50 minutes, check the vegetables to see how tender they are. If they are perfect, remove them and set aside until the chicken is done. If you’d like the more tender, return the chicken and veggies to the oven and finish cooking, if needed removing the potatoes and carrots early.
Remove from oven and allow to rest for about 10 minutes. Carve and serve with the remaining meyer lemon wedges to squeeze as desired.
Nutitrion
Serving Size: 1 serving
Calories: 473 kcal
Carbohydrates: 1 g
Protein: 35 g
Fat: 36 g
Saturated Fat: 9 g
Cholesterol: 143 mg
Sodium: 134 mg
Sugar: 1 g
Reviews
Natalie on 2020-02-29 (5 stars): Lemon and rosemary go so well together! The chicken was juicy and flavorful. I'm so glad to find this recipe.
Hope on 2020-02-27 (5 stars): SOOOOO good!!! I love the flavors you brought to this roast chicken recipe.
