Meyer Lemon and Thyme Roasted Chicken

Name: Meyer Lemon and Thyme Roasted Chicken
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 1 whole chicken (4-5 lbs); 2 Meyer lemons, sliced; 1/4 cup fresh thyme sprigs; 4 cloves garlic, minced; 1/4 cup olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika

🕒 Prep: 15 min

🔥 Cook: 1 hour 30 min

🍽 Serves: 4

★★★★★

Be the First to Review!

Imagine a dinner where the star is a beautifully roasted chicken, infused with the bright, citrusy notes of Meyer lemons and the earthy aroma of fresh thyme. This recipe is your ticket to a dish that's both simple and sophisticated, perfect for a family meal or a special occasion.

Save Print Jump to Recipe

Ingredients for Meyer Lemon and Thyme Roasted Chicken

The whole chicken is the centerpiece, offering a hearty, satisfying meal. Meyer lemons bring a sweet-tart citrus note that's less acidic than regular lemons, enhancing the chicken's flavor without overpowering it. Fresh thyme adds an aromatic earthiness that pairs perfectly with lemon. Garlic contributes depth and a touch of pungency. Olive oil helps achieve a crispy skin while keeping the meat tender. Salt and black pepper are essential for seasoning, while paprika adds a hint of smokiness and enhances the color.

Tips & Tricks

For extra flavor, marinate the chicken with the lemon and thyme overnight in the fridge.
Use a meat thermometer to check for doneness without cutting into the chicken.
If the skin isn’t as crispy as you’d like, broil it for a few minutes at the end.

Serving Suggestions

This roasted chicken pairs beautifully with a side of roasted root vegetables or a fresh green salad with a light vinaigrette. For a comforting meal, serve it with creamy mashed potatoes or a wild rice pilaf, which will soak up the lemony, thyme-scented drippings.

Frequently Asked Questions

Can I use regular lemons instead of Meyer lemons?: Yes, but keep in mind that regular lemons are more acidic, so the flavor will be a bit sharper.
What should I do with the pan drippings?: Use them to make a simple gravy or drizzle them over the chicken before serving for added moisture and flavor.

Meyer Lemon and Thyme Roasted Chicken Recipe Walkthrough

Preheat your oven to 375°F (190°C). This is the perfect temperature to ensure the chicken cooks evenly while letting the skin become irresistibly crispy. Next, pat the chicken dry with paper towels. A dry surface is key for that golden, crispy skin we all love.

Place the chicken in a roasting pan. Drizzle it generously with olive oil, and give it a good rub to ensure it's well coated. This helps the seasoning stick and aids in crisping the skin.

Sprinkle the chicken with salt, pepper, and paprika. Make sure to cover all sides for a well-seasoned bird. Now, let’s add some flavor inside: stuff the cavity with half of the lemon slices, thyme, and garlic. This infuses the meat with flavor from the inside as it cooks.

Scatter the remaining lemon slices, thyme, and garlic around the chicken in the pan. This creates a delicious bed of aromatics that will flavor the drippings, perfect for basting or making a sauce later.

Roast in the oven for about 1 hour and 30 minutes. You'll know it's done when the internal temperature reaches 165°F (74°C) and the skin is beautifully golden and crispy. Let the chicken rest for 10 minutes before carving. This resting period allows the juices to redistribute, ensuring every bite is succulent.

Why You'll Love This Recipe

Uses the vibrant, sweeter flavor of Meyer lemons for a unique citrus twist.
Combines savory and aromatic thyme to enhance the chicken's natural flavors.
Results in a juicy, tender chicken with crispy, golden skin.
Minimal prep time with maximum flavor payoff.

Ingredients

1 whole chicken (4-5 lbs)

2 Meyer lemons, sliced

1/4 cup fresh thyme sprigs

4 cloves garlic, minced

1/4 cup olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).

2. Pat the chicken dry with paper towels and place it in a roasting pan.

3. Rub the chicken with olive oil, ensuring it is well coated.

4. Season the chicken with salt, pepper, and paprika.

5. Stuff the cavity of the chicken with half of the lemon slices, half of the thyme, and half of the minced garlic.

6. Scatter the remaining lemon slices, thyme, and garlic around the chicken in the roasting pan.

7. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.

8. Let the chicken rest for 10 minutes before carving and serving.

Save Print

Ratings and Comments

Thank you for your rating!