Meyer Lemon Butter Roasted Chicken

Here’s a pro tip, if you slather chicken in any sort of butter before roasting, it’s gonna be a good time. This time is no exception. Meyer lemons can be like “um what do I do with you?” but they’re great with chicken, in dressings, you can use this butter recipe and use it on vegetables, toss roasted potatoes with it, whatever your heart desires.

Recipe by Tierney Larson

Servings: 4-5

1 whole chicken, about 3 pounds, patted dry, giblets removed

kosher salt

2 Meyer lemons, 1 sliced into 1/4 inch thick rounds, and the other one zested and juiced.

5 tbl unsalted butter, softened

1/2 tsp Freshly ground black pepper, plus more for seasoning the chicken

Several sprigs of thyme

1 small yellow onion, halved

1/2 head of garlic, top removed

optional: some Yukon potatoes cut into quarters, or some red onions cut into 1/2 inch slices

For extra crispy skin insurance, and salt penetration (lol sorry no other way to put it) pat the chicken dry, set on a small sheet pan and season all over the outside and inside with kosher salt. Set uncovered in the fridge for up to a day before you’d like to cook it, or a few hours will do a good job too if you’re semi short on time. If you don’t have the time just pay dry and season all over with kosher salt and continue with the recipe.

Take the chicken out of the fridge about 30-45 min before you’re read to cook so it comes to room temperature.

In a small bowl, mix 1/2 tsp of Meyer lemon zest and about 1-2 tsp of the juice with the butter. Add kosher salt and about 1/2 tsp freshly cracked black pepper and mix to combine. Taste and add more black pepper or lemon juice to your taste.

Preheat the oven to 425F, with an oven rack in the center. Line the bottom of whatever you want to cook the chicken on (I like a cast iron skillet) with the cut lemon slices. Stuff the chicken with the onion, garlic and thyme and set on top of the lemon slices. Pat the chicken dry again (otherwise the butter slips around) and sprinkle with some more kosher salt. Rub the chicken all over with the lemon butter, butter some under the skin as well if you like.
Tuck the wings under the chickens neck area like he’s just chilling on the beach, and tie the legs together with butcher string (if you like, sometimes I skip that). You can also scatter some potatoes or onion around the chicken to roast with it. Place the chicken in the oven and cook for 20 minutes or until it starts to brown evenly, then turn the oven to 400F and cook for a further 20-25 min. Until the thickest part of the breast registers 160-165F.
Remove the chicken from the pan and let rest for a few minutes before cutting and serving. Top with the caramelized meyer lemon slices.