Guys! I found Meyer lemons at the store the other day! I get so excited when Meyer lemons show up every year. Even though we’re out of the season where they are all over the stores, I have to share this chicken recipe just in case you happen upon some (or better yet, live somewhere they are grown!). It’s worth seeking some out to make this.
Lemon-and-herb chicken with golden, crispy skin and a sauce that forms in the bottom of the pan from the chicken juices, lemons and olive oil. I could look at this all day.
The other day, I took 3 Meyer lemons to the cashier at Whole Foods and they rang up as $15…for 3…
I thought the $4.99/each price tag was a mistake, but nope. It was real. You can go ahead and put those back, thank you.
Did you know Meyer lemons were first brought to the U.S. from China in the early 1900’s?! Meyer lemons are a cross between a regular tart lemon and a sweeter Mandarin orange. The taste is lighter and sweeter than a regular lemon, but with a tart bite that reminds you there’s still some lemon in there. If you can’t find Meyer lemons, you can substitute with regular lemons or a mix of lemons and oranges. It will still be delicious.
This recipe comes from one of my very favorite blogs, How Sweet Eats. I make a ton of recipes and get recipe ideas from Jessica’s site because she’s so creative and everything she makes is freaking amazing and looks so delicious. I used fresh herbs instead of dried herbs, but you can do either-just add a little less if you’re using dried as they’re more potent.
Ok, I’ve said lemons approximately 150 times in this post, so make this damn chicken and enjoy!
[tasty-recipe id=”31227″]
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