Roasted Chicken with Meyer Lemon, Garlic, and Fresh Bay Leaves
I spent Saturday morning curled up in front of the fire, with a hot latte in my hand, while reading a pile of cookbooks I checked out from the library. My perfect kind of morning! I wanted to make something healthy and delicious yet comforting for our Sunday dinner. Luckily, I found this roasted chicken with meyer lemon, garlic, and fresh bay leaves recipe in Tyler Florence’s cookbook, Dinner at My Place. The aroma of the lemon, bay leaves, and thyme made the house smell terrific while the chicken roasted. The meat turned out very tender, juicy, and flavorful while the skin was crispy and delicious. My family loved this roasted chicken and it paired nicely with the smashed potatoes and wilted spinach.
Roasted Chicken with Meyer Lemon, Garlic, and Fresh Bay Leaves
Ingredients:
- 1 tbsp olive oil, more if needed
- Sea salt and freshly cracked pepper, to taste
- 1 large or 2 small heads of garlic, cut in half horizontally
- 1 Meyer lemon, cut in half
- 3 fresh bay leaves
- 4-5 sprigs of fresh thyme
How to Make a Roasted Chicken with Meyer Lemon, Garlic, and Fresh Bay Leaves
Preheat the oven to 400 degrees.
Remove chicken giblets from the cavity and rinse the chicken. Pat dry with paper towels then drizzle some olive oil on the chicken and rub it evenly all over. Season the entire bird very well with sea salt and freshly cracked pepper, to taste.
Season the inside of the cavity with sea salt and freshly cracked pepper, to taste then place the garlic halves, lemon halves, fresh bay leaves, and fresh thyme sprigs into the cavity. Place the bird on a roasting rack in a roasting pan.
Place a meat thermometer into the thickest part of the thigh without touching the bone.
Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees and the juices run clear.
Remove the chicken from the oven and let the bird rest for at least 10 minutes before carving. Enjoy.
Equipment
- Roasting Pan with Roasting Rack
Ingredients
- 1 tbsp olive oil more if needed
- Sea salt and freshly cracked pepper to taste
- 1 large or 2 small heads of garlic cut in half horizontally
- 1 Meyer lemon cut in half
- 3 fresh bay leaves
- 4-5 sprigs of fresh thyme
Instructions
- Preheat the oven to 400 degrees.
- Remove chicken giblets from the cavity and rinse the chicken. Pat dry with paper towels then drizzle some olive oil on the chicken and rub it evenly all over. Season the entire bird very well with sea salt and freshly cracked pepper, to taste.
- Season the inside of the cavity with sea salt and freshly cracked pepper, to taste then place the garlic halves, lemon halves, fresh bay leaves, and fresh thyme sprigs into the cavity. Place the bird on a roasting rack in a roasting pan.
- Place a meat thermometer into the thickest part of the thigh without touching the bone.
- Place the chicken into the oven and roast for 1 hour 15-30 minutes, or until the temperature reaches 180 degrees and the juices run clear.
- Remove the chicken from the oven and let the bird rest for at least 10 minutes before carving. Enjoy.
It looks and sounds very flavorful with all the nice herbs used!!! Have a great week, Pam 🙂
Perfect flavours to go with roast chicken!!!
Don’t you just love those Meyer lemons. Chicken looks fabulous – bet it was delicious.
It sounds delicious. I used to have a fresh bay tree, I loved having fresh bay leaves. Unfortunately it died and I haven’t been able to locate another one.
This is the way I make my roast chicken and it never fails to please
That’s a perfectly roasted bird!
Hard to be Tyler’s recipes – your bird looks very good
gorgeous bird, pam! you know, i’ve never ever purchased bay leaves, and i can’t help but feel like i’m missing out because it seems to be an ever-present ingredient in so many things that i just automatically leave out!