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Roasted Chicken with Meyer Lemon, Garlic, and Fresh Bay Leaves
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Roasted Chicken with Meyer Lemon, Garlic, and Fresh Bay Leaves

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6
Author Pam - For the Love of Cooking / Original by Tyler Florence

Equipment

  • Roasting Pan with Roasting Rack
  • Meat Thermometer

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.