Meyer Lemon Roast Chicken

This vibrant and citrusy roast chicken will make a regular old weekday meal feel special. It doesn’t take any more time than plain oven roasted chicken, but a quick sauce of Limoncello lemon liqueur, olive oil, lemon juice and stone ground Dijon mustard makes the whole thing sing.

1 Chicken, cut in pieces (I like to cut the breasts in half for more even cooking)

2 Meyer Lemons, washed and cut in 1/4 inch slices

Handful of Fresh Thyme sprigs

Salt & Fresh Ground Pepper

Sauce

¼ cup Olive Oil

¼ cup Limoncello Lemon Liqueur

¼ cup Fresh Squeezed Lemon Juice

2 tbsp stone ground Dijon Mustard

2 tbsp Brown Sugar

Set Oven to 475ºF

Whisk together the sauce ingredients and set aside.

Sprinkle the chicken pieces liberally with salt and plenty of pepper.

Line a baking sheet completely with foil or parchment paper and lay the chicken out, along with the sliced lemon and some of the fresh thyme. Make sure your pan is big enough so you don't crowd the chicken.

Pour most of the sauce evenly over the chicken pieces, reserving a little for basting later.

Bake the chicken for about 35-45 minutes until golden and crisp on the outside (be sure your oven is nice and hot so the chicken and lemons can get beautifully crisped, and even a little bit singed). Baste the chicken with a little of the reserved sauce about 5 or 10 minutes before it is done.

Serve hot with the lemon slices on the side.

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Meyer Lemon Roast Chicken