Description
Lemon-and-herb chicken roasted to golden-brown perfection!
Ingredients
Scale
- 2–1/2 pounds bone-in, skin-on chicken parts (breasts and/or thighs)
- 2 large shallots, peeled, halved and sliced
- 5 to 6 garlic cloves, peeled and smashed
- 2 Meyer lemons, seeded and thinly sliced (zest them first)
- Olive oil, as needed
- SPICE RUB:
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 teaspoon fresh rosemary leaves, finely chopped
- 1/2 to 1 teaspoon red pepper flakes
- 2 large garlic cloves, minced
- Zest of 1 Meyer lemon plus additional zest to finish after roasting
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh oregano leaves
Instructions
- Preheat the oven to 425°. Oil a baking sheet with a little olive oil.
- Pat the chicken parts dry with a paper towel. Place on the baking sheet. Spread the shallots, garlic cloves, and Meyer lemons around the chicken, reserving enough lemon slices to place one on top of each piece. Drizzle with olive oil.
- Combine all the ingredients for the spice rub, reserving some zest to finish the dish, and sprinkle on top of each chicken piece. Transfer to the oven and roast for 35 to 40 minutes, until the chicken is cooked through and reaches an internal temperature of 160°for the breasts and 170°in the thighs. Finish with fresh lemon zest and oregano leaves, if desired.
Notes
Inspiration: Meyer Lemon Roasted Chicken on howsweeteats.com
- Category: Chicken