Monday, February 24, 2014

Meyer Lemon Roasted Chicken

I was so excited when I found some Meyer Lemons awhile back. I had to buy a big bag of them and make as many things as I possibly could.

I have a tendency to lean toward desserts when I think of lemon, but I saw this Meyer Lemon Roasted Chicken on Pinterest and I just had to make it.

It is fantastic! The chicken gets so nice and crispy and the sauce, it is heavenly!

What you need,

4-6 skin on bone in chicken thighs (trim any excess fat)
2 Meyer lemons cut into ¼ inch slices
5-6 fresh thyme sprigs
Salt and Pepper

For the sauce,
¼ cup olive oil
¼ cup Limoncello Lemon Liqueur
¼ cup fresh squeezed Meyer lemon juice
2 tbsp. Stone Ground Mustard
2 tbsp. brown sugar
4 sprigs fresh thyme

Start my whisking all the ingredients for the sauce together in bowl. Remove about half of the sauce and reserve it for later.

Season the chicken with salt and pepper then toss it in half the sauce and let it marinade in the fridge for 2 hours, no longer or it will start to cook the chicken.

Line a baking sheet with parchment paper. Remove the chicken pieces from the marinade shaking off any excess. Place the pieces on the parchment paper. Spread the lemon slices and sprigs of thyme around the chicken.

Bake in a 425 degree oven for about 45 minutes until the chicken skin is nice and brown and crisp and the chicken is cooked through.

While the chicken is cooking put the reserved sauce into a small saucepan over medium heat. Bring the sauce to a boil and simmer for about 10 minutes until the sauce is reduced a little and get a bit thicker.

When the chicken is cooked, serve with the baked lemon slices and some of the reduced sauce over the top.

If you can’t find Meyer lemons I am sure regular lemons would work just as well. You might need a tich more sugar. Meyer lemons are a bit sweeter than regular old lemons.

Give this recipe a try, you won’t be disappointed!



Recipe adapted from The View From Great Island

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